AVOCADO FATTOUSH WITH MINT VINAIGRETTE
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region's many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because it will absorb more liquid, such as the juices from a ripe tomato or - in this recipe - a lively dressing with mint leaves, lemon juice and a bit of honey to smooth out the flavors. The Israeli-American chef Einat Admony, who created this rewrite of the classic, took the radical step of leaving out the tomato and adding avocado, a very American ingredient. To make the bread shards very crisp, toast and let cool before breaking. To make them more luxurious, tear up the bread and toast it in a hot skillet with a few tablespoons of olive oil, butter, or both.
Provided by Julia Moskin
Categories dinner, lunch, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: In a blender, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and shallots or garlic. Blend until smooth. With the machine running, slowly pour in the oil and blend until mixture is emulsified. Add mint leaves and blend very briefly, just until incorporated. Refrigerate until ready to serve, up to 1 day.
- Make the salad: If using pita, separate the two layers. Toast bread until crunchy, let cool, then break into rough bite-size pieces. Set aside. Cut chilled cucumbers in half lengthwise and turn cut sides down. Cut crosswise into slices 1/4-inch thick. Peel and pit the chilled avocado and cut into 1/2-inch cubes. Combine cucumber and avocado in a salad bowl. Add the mint, parsley, arugula and watercress.
- Pour in about 1/4 cup of the vinaigrette and toss gently. Taste, then add more dressing and salt as needed. (Save unused dressing for future use.) Sprinkle feta over the top, then add the sumac and bread. Serve immediately.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Junior Bradley
[email protected]This salad is a bit too tart for my taste. I think I'll use less lemon juice next time.
Sweeney Nyalugwe
[email protected]I'm not a big fan of avocado, but I really enjoyed this salad. The mint vinaigrette is amazing!
Jessica Blake
[email protected]This salad is perfect for a summer picnic or barbecue.
Mr RonnY
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
terry coleman
[email protected]I love the combination of avocado and mint in this salad. It's so refreshing and flavorful.
Zara Nora
[email protected]This salad is a great way to use up leftover avocado. It's also a healthy and delicious side dish.
B D Boss
[email protected]This salad is so refreshing and flavorful! I love the combination of avocado, mint, and vinaigrette. It's the perfect summer salad.
Jacob Narvaez
[email protected]I made this salad for lunch today and it was delicious! The avocado and mint are a great combination. I'll definitely be making this again.
Briteny Joan
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of avocado, tomato, and cucumber. The mint vinaigrette is also a nice touch.
Tasawar Gujjar
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The dressing is especially good - it's tangy and herbaceous, and it really brings out the flavors of the avocado and mint.
xal man
[email protected]This fattoush salad was a hit at my last party! The combination of avocado, mint, and vinaigrette is so refreshing and flavorful. I'll definitely be making this again.