- 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.
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Preparation Time: 20 minutes
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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.
