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Recipe Of The Week: Avocado salad

Avocado salad

A delicious avocado salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf. 

 Try serving this super healthy salad with crisp za’atar bread for a Middle Eastern feast.

 

Avocado salad Recipe

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

For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za’atar bread and Chermoula-marinated mackerel (see ‘Goes well with’).

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