This is a bright, refreshing salad that combines the sweetness of dates and apples (charoseth-style) with creamy avocado, zingy orange, and toasted almonds for crunch.
Charoset, one of the ritual dishes enjoyed at Seder night, symbolises the mortar the Israelites used to make bricks when they were enslaved in Egypt.
It is most commonly made from chopped apples, nuts, wine, and spices like cinnamon, although recipes vary by tradition; Ashkenazi charoset is usually chunky and apple-based, whereas Sephardic and Mizrahi charoset often includes dates, figs, raisins, nuts, and warm spices, sometimes blended into a paste.
Should you have any left over from Seder night, just stir into this salad.
Preparation Time: 20 minutes
Cooking: No Cooking
Serves: 4 people
Ingredients:
For the Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or silan (date syrup)
1 teaspoon cinnamon
Pinch of salt
Freshly ground black pepper
Optional – teaspoon of orange juice (from the segmented oranges used in the salad)
For the Charoset
2 apples – cored, skin on and roughly chopped
5 Medjool dates – pitted
50g sliced almonds
1 teaspoon cinnamon
For the Salad
1 large ripe avocado – peeled, destoned and sliced
2 oranges – peeled and segmented – save any juices for the dressing
4 dates – pitted and left whole
30g flaked almonds – toasted
75g baby spinach or mixed leaves
Method
Start by making the dressing. In a small bowl, whisk together olive oil, lemon juice, honey/silan, cinnamon, salt and pepper. Add a teaspoon of the orange juice if you like it sweeter.
Make the charoset by placing all ingredients in the food processor. Whizz together until roughly chopped – you do not want a complete puree, keep slightly chunky and coarsely combined.
To assemble the salad, layer the base with salad leaves and then spoon over the charoset in dollops. Then add the avocado, orange segments and dates.
Drizzle the dressing and sprinkle on toasted almonds.
