Avocado Salad with Dried Fruit and Nuts

Here’s a lovely avocado number the season. This recipe came from somewhere in my way-too-large cookbook collection. It’s so easy, and I’ve been making it for so long that I can’t remember nor find its exact origins. So thank you, unknown cookbook author that has inspired many delightful meals


  • 1 avocado

  • A handful of dried dates

  • A handful of dried apricots

  • A handful of almonds (or any nut of your choosing)

  • A small bunch of parsley (or herbs of your choosing; cilantro and mint would be nice)

  • Half of a preserved lemon (optional, link for salt-preserved citrus recipe below)

  • Zest and juice of 1 lemon

  • Salt & pepper to taste

  • A bit of minced garlic and/or pickled onions


  • Cube the avocado into meaty chunks that will fit on a fork.
  • Roughly chop the nuts, dried fruit, and herbs.
  • Mince preserved lemon if using (make your own preserved lemon here).
  • Toss in a bowl with remaining ingredients. Taste and make sure everything is zippy and yummy!