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When it comes to nutritional benefits the awesome avocado is a true superhero. Rich in monounsaturated fats, high in potassium, folic acid and E, K and B vitamins, it is a fantastic addition to your diet. It helps reduce excess cholesterol and inflammation, helps combat cancer cells, aids weight management and has a host of other healing benefits .

Used a lot in raw food and vegan recipes it can substitute for dairy. It’s a great dairy free alternative in raw cheesecake, mousses, dips etc. Avocados also make a great addition to smoothies, cold soups, salads, dips, baby food dishes etc. And what’s more they can also be used as a natural beauty alternative for skin and hair.

Serves 2-4

Salad Ingredients 

  • 1 avocado per person
  • Squeeze of lemon juice
  • A good drizzle of your favourite olive oil
  • Sprinkling super dukkah mix
  • Edible flowers or micro-leaves to garnish

Super Dukkah Crumble

  • 100 grams Pistachio nuts or hazelnuts or whole almonds, with their skins*
  • 4 tablespoons sesame seeds*
  • 3 tablespoon cumin seeds*
  • 1 ½ tablespoons coriander seeds*
  • 1 teaspoon fennel seeds*
  • 2 tablespoon sunflower seeds
  • 1 tablespoon pink peppercorns
  • 1 teaspoon kolonji seeds
  • 2 teaspoons chia seeds
  • 1 teaspoon smoked paprika*
  • 1 teaspoon ground cinnamon
  • 1 dessertspoon ground nori
  • 1 ½ teaspoon sea salt
  • Dairy Free

  • Diabetic Friendly
  • Gluten Free

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Dukkah Crumble

  1. Dry toast nuts in a dry pan over medium heat. Shake the pan constantly to prevent burning. The nuts are toasted when the colour has deepened and you can smell a toasted nutty aroma. (If using hazelnuts, after toasting, place in a clean towel and dry rub to remove a little of the skins). Transfer to a food processor and pulse until they resemble a fine to a course crumble, then transfer to a bowl. (This process can also be done with a mortar and pestle or spice grinder)
  2. Using the same pan, dry toast the sesame seeds in the same way. Add to nut bowl.
  3. Add cumin, coriander and fennel seeds to same pan and over medium-low heat, lightly toast them, shaking the pan occasionally to prevent burning. The spices are toasted when you can smell their aroma. Transfer immediately to food processor.
  4. Dry toast the sunflower seeds, as above. Add to food processor bowl.
  5. Dry toast the pink peppercorns and kolonji seeds, as above. Transfer to food processor bowl. Now pulse all the various seeds together, making sure not to over grind into fine powder. Add to nut bowl.
  6. Finally, add in chia seeds, smoked paprika, cinnamon, nori flakes and sea salt to the nut bowl. Mix together and store in airtight container in the fridge.To assemble avocado salad:1. To prepare the avocados, cut around long side of the fruit using a large knife till you reach the stone. Twist the top off like a jar lid, then firmly tap the stone with the knife blade until it sticks, twist the knife and your stone should just pop out. Arrange on a nice plate or platter, cut side up.
    2. Drizzle over lemon juice and a generous splash of olive oil. Finish off with a sprinkling of the dukkah mix, garnish with flowers or micro leaves if you can source them. Serve right away.

Maggie's Tips

  • Sourcing avocados that are ripe and ready to eat can be somewhat a challenge in Ireland. A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken bruises. A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. Adding a banana to the bag will speed up ripening. Once ripe, they can be kept refrigerated for up to a week.
  • The dukkah nuts and seeds only take a few minutes each – trust your eyes and nose whilst toasting.
  • * Indicates that these spices are quite important to the end flavour.
  • Store dukkah in a kilner jar in fridge. Will keep up to 1 year.

Other uses for Dukkah spices

  • Used as a dry dip. Place some dukkah in a small bowl. In a separate bowl place some good quality olive oil. Tear Turkish breads, warm pitta or sour-dough into pieces. Dip first in oil and then dunk in dukkah to get a generous coating. Eat & enjoy.
  • Sprinkle over vegetables, especially great on roasted vegetables, sprinkle over in the last 5 minutes of roasting
    Use as a rub for meat. Gives any roast a lovely crunch
  • Sprinkle over whole meal flat breads or Turkish bread with a drizzle of olive oil and warm in the oven or under grill. Gives a lovely flavour to the bread.
  • For a colourful and simple tomato salad, sprinkle dukkah over the tomatoes with a good glug of your favourite olive oil and a scattering of rocket leaves.