| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup finely sliced scallions
- 2 long green chiles, seeded and cut into very fine rounds
- 1 head cos or romaine lettuce
- 1 lime, zested and juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 2 pita breads
- 1 ripe avocado
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Preheat oven to 450 degrees F.
- Put the scallions and chile slices into a bowl.
- Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.
- Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.
- Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 217 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 664 mg |
Reviews
This was the best salad. I loved all the elements together and it just came together perfectly. I especially love the pita and avocado. They both add so much. The pita, a yummy crunch way better than any crouton. Also the avocado, a yummy buttery flavor compliments all the other ingredients. I used parsley instead of mint. I also found some long light green colored pepper which was a lot like a green pepper only milder. I was a bit unsure of this but it did compliment it well. Would be good without the pepper I’m sure though, I will make this often.
This is one of my favorite salads. I found the recipe in one of her cookbooks. I think it said to use “jalapenos”, so I grated the outside of the peppers on a microplane and used them in my dressing. I sometimes add chick peas to make it more of a “meal”. Love it!
This is the best salad, In fact all the recipes on this show were terrific. I go back to them often. Nigella is amazing and so casual about it all. Love her and her approach. I now use scissors to trim herbs and even chicken wings. Who would have thought!!!!!
This is one of my favorite salad recipes. I make it any time I am craving fresh, bright flavors. The mixture of herbs, citrus and spice is excellent and the toasted pita and avocado provide an interesting mix of textures. I prefer to make this with butter lettuce and always make extra dressing b/c it’s so yummy and refreshing.
I had a hard time finding “long chilis”, can anyone clarify this for me? Thanks.
I used ready made parmesan garlic pita chips but otherwise followed the recipe exactly and OH MY GOODNESS! Great bright flavors – the dressing is especially nice! I’ll be making this again and again!
This is an excellent salad that I’ve been making for years. It’s best if you go to the trouble of getting all the ingredients. I love Nigella and have found that her recipes almost always turn out delicious.
I loved this recipe and would make it many times over. Loved it. It is also good the second day. Firtst time my husband ever ate left over salad.
Nigella, you’ve done it again. My entire family (40+ people) loved it.
Thanks!
This was a very refreshing salad. The flavors were zesty and light at the same time. Watch those peppers!