Avocado salad with dukkah vinaigrette and goat cheese
A beautiful ripe avocado is a special treat and once in a while I indulge. You have to buy it just right, either to serve immediately or to ripen on your counter for a day or two before serving. I have thrown away many avocados that I bought with good intentions and never got around to using. Once they go soft there is nothing to do but discard them.
The softness of the avocado is offset by the crunchy dukkah. Dukkah is a Middle Eastern blend of nut, seed and spice with a crunchy texture and complex nutty flavours. You can buy it prepared but there is nothing to making it and you can keep a jar of it in the fridge or freezer for when you need it. I have a similar versions on the here.
I made it before with goat cheese mousse made by combining goat cheese and partially whipped cream to lighten it (I piped it around the plate), but this time I opted for just crumbling goat cheese over.
The recipe was inspired by Avocado and Labneh salad in Salads for Presidents: A Cookbook Inspired by Artists.
1/3 cup pistachios
1/3 cup almond
1/3 cup hazelnuts
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin
1 teaspoon coarse sea salt
Freshly ground pepper
3/4 cup olive oil
Crumbled goat cheese
To make the dukkah place all the ingredients in a food processor and process until chopped but not pasty.
To make the dressing add 1/2 cup of the dukkah to the olive oil and stir to blend. You can adjust the amount as you see fit.
To assemble cut avocados in half and remove seed. Gently remove peel keeping the avocado as intact and smooth as possible. Drizzle a little lemon juice over to prevent discolouration.
Place a spoonful of the softened goat cheese on the plate and shmear it, then set the avocado on top.
Alternatively start with plating the avocado first, then spoon the dressing and crumbled goat cheese over.
Sprinkle with salt and pepper.