Avocado salad

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

  • Prep:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 262
  • fat 25g
  • saturates 3g
  • carbs 7g
  • sugars 3g
  • fibre 4g
  • protein 3g
  • salt 0.44g


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


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.


  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.

  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').

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