Rawia Bishara, the Galilee-born chef behind Brooklyn’s Tanoreen, makes use of this crisp, vivid salad as a facet dish or as a recent and natural condiment atop fried fish or grilled meat. “Irrespective of the place you fall on the cilantro spectrum,” says Bishara, “I urge you to attempt it.” For extra classics from Egypt to Iran, take a look at all of our Middle Eastern recipes.
Featured in: “The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen.”
What You Will Want
Cilantro Salad with Olives, Avocado, and Limes
This crisp, vivid cilantro salad is stuffed with tart recent limes, zesty poblano chiles, and funky, fatty avocado slices. Use it as a facet dish or stand-in for chimicchurri on fish, grilled seafood, or rooster.
Elements
- 4 packed cups cilantro leaves, coarsely chopped
- 2 poblano chiles, stemmed, seeded, and thinly sliced (2 cups)
- 2 cups purple onion, quartered and thinly sliced
- 1 medium lime, peel and pith eliminated, flesh quartered and thinly sliced
- ¼ cups recent lemon juice
- 1⁄3 cups extra-virgin olive oil
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly floor black pepper
- 10 pitted kalamata olives
- 1 firm-ripe avocado, thinly sliced
Directions
- In a big bowl, mix the cilantro, chiles, onion, and lime.
- In a small bowl, whisk lemon juice, oil, salt, and pepper to mix.
- Pour the dressing over the salad, and toss gently to keep away from bruising the fragile leaves. Garnish with the olives and avocado slices, and serve instantly.
