Tomato avocado salad with dukkah seasoning
Prep time
Cook time
Total time
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.
Recipe type: salad
Cuisine: Israeli food
Serves: 2
  • 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
  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