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Avocado salad

Avocado salad

A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 2

Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal262
fat25g
saturates3g
carbs7g
sugars3g
fibre4g
protein3g
low insalt0.44g
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Ingredients

  • 4 Cos lettuce leaves, chopped
  • 6 cherry tomatoes , halved
  • 2 radishes , finely sliced
  • 2 spring onions , finely sliced
  • 50g cucumber , cut into small cubes
  • 25g flat-leaf parsley leaves, chopped
  • 25g mint leaves, coarsely chopped
  • 1 avocado , chopped into chunky pieces
  • ½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)

For the dressing

  • ½ garlic clove , crushed
  • 1 tbsp lemon juice
  • 2 tbsp olive oil

Method

  • STEP 1

    For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.

  • STEP 2

    Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

RECIPE TIPS
ZA'ATAR SPICE MIX

Grind 50g toasted sesame seeds in food processor or with a mortar and pestle. Stir in 2 tbsp dried thyme leaves, 2 tbsp dried oregano leaves, 2 tbsp sumac and 1 tbsp cumin seeds with 1 tbsp salt and a pinch of paprika. Keep in an airtight jar and sprinkle over fish, meat or halloumi before grilling.

CRISP ZA'ATAR BREAD

Split 2 pittas through the middle into 4 rounds. Brush all over with 1 tbsp olive oil and sprinkle with 2 tbsp za’atar spice mix (see above recipe). Place under a medium grill and toast until crisp.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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