Tomato avocado salad with dukkah seasoning
 
Prep time
Cook time
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Because the flavours here are so clean, you truly want only the best ingredients for this salad. Dukkah won't keep fresh as long as other, nut-free spice mixtures... But then again, it also won't stay in you cupboards as long.
Author:
Recipe type: salad
Cuisine: Israeli food
Serves: 2
Ingredients
  • Dukkah seasoning (makes about 1 cup):
  • 4 TBs sesame seeds
  • 3 TBs coriander seeds
  • 2 TBs cumin seeds
  • 1 TB black peppercorns
  • ½ cup roasted peanuts
  • 1 tsp dry green mint
  • 1 tsp salt
  • For salad:
  • 1 avocado
  • 3 tomatoes
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Fresh dill, to taste
  • Salt & pepper, to taste
Instructions
  1. Preheat a pan to medium heat. Roast sesame seeds for 1-2 minutes, until fragrant. Set aside.
  2. Roast coriander & cumin seeds and peppercorns until fragrant. Set aside and let cool.
  3. Once cooled, combine the seeds with the rest of the dukkah ingredients, and mill in a spice grinder or or pulse in a food processor until a coarse mixture develops (take care not to overprocess, or you'll be left with a paste). Pack in a jar.
  4. Meanwhile, slice tomatoes and avocado, and arrange on a large platter. Sprinkle with dukkah, fresh dill, and season with olive oil, lemon, salt and pepper. Let macerate for just 2 minutes, and serve. Set the dukkah seasoning mixture at the table, so people can generously season their own plates.
Recipe by At the Immigrant's Table at http://immigrantstable.com/2015/08/31/tomato-avocado-salad-with-dukkah-seasoning/