Avocado & Apricot Salad Wraps with Pistachio Dukkah

Avocado & Apricot Salad Wraps with Pistachio Dukkah | happy hearted kitchen
Avocado & Apricot Salad Wraps with Pistachio Dukkah | happy hearted kitchen
Hellooo, dukkah. Have you heard of it? It’s a delicious blend of toasted nuts and seeds, ground up, in which you dip some bread pre-dipped in olive oil. Bread, in olive oil, in dukkah. Let’s all just  take a deep breath. It is probably the easiest way for me to finish of an entire baguette for dinner. True story.
So, to kick my one baguette a day keeps the doctor away habit, I came up with some other funky ways to use this warm and nutty spice blend. Ripe, local apricots add sweetness and juiciness, salad leaves bring the crunch, and well, everything is better with some smashed avocado and basil. Fresh, healthy, light – happy summer, y’all!
Avocado & Apricot Salad Wraps with Pistachio Dukkah | happy hearted kitchen
Avocado & Apricot Salad Wraps with Pistachio Dukkah | happy hearted kitchen

Avocado & Apricot Salad Wraps with Pistachio Dukkah

For some more information on dukkah, and some tips on toasting seeds, check out the kitchn. There are many different recipes for dukkah out there, have a browse to find which one will suit you the most. Peaches would work great here instead of apricots too! Serves 6 or more as an appetizer. Vegan & Gluten Free.

Wraps

  • 3 ripe avocados
  • Pinch of sea salt
  • 8 ripe small apricots
  • 1/4 fresh basil leaves
  • 12 small butter lettuce leaves
  • Good quality olive oil
  • Fresh black pepper
Pistachio Dukkah
  • 1/2 cup pistachios
  • 3 tablespoons sesame seeds
  • 2 teaspoosn coriander seeds
  • 1 teaspoon cumin seeds
  • A few dried mint leaves, finely chopped (optional)
  • 1/2 teaspoon flaky sea salt
What to do
  1. Make the dukkah: Toast the pistachios in a large frying pan over high heat for about 5 minutes, or until they are toasty and crisp, watch closely so they don’t burn. Remove from pan and set aside to cool. Add the sesame seeds to pan and toast until brown and crisp, they might pop a little. Remove from pan and set aside. Toast the remaining seeds for a few minutes, again being careful not to burn. Place the pistachios, coriander seeds, cumin seeds, mint and salt in a blender and pulse until roughly chopped, I like to leave some big pieces of pistachios. Stir in the sesame seeds. Dukkah will keep for a few weeks in an air tight jar.
  2. To make the wraps. half and pit the avocados and remove the skin. Sprinkle with a bit of sea salt and mash with the back of a fork. Scoop into a bowl and drizzle with olive oil.
  3. Pit the apricots and slice each one into 6 or 8 pieces.
  4. Bring everything to the table, take a lettuce leaf, spoon on some avocado, top with sliced apricots, sprinkle with dukkah, basil and a little extra olive oil. Enjoy. Repeat.
Got extra dukkah on your hands? Sprinkle over some roasted vegetables, stir into a salad dressing, just get creative!

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  • Hi! I mentioned this post on my blog as an inspiration for a salad recipe 🙂

    • HI Maikki, thank you so much for mentioning me, your salad looks fantastic! Love the addition of mango. Love how we get inspire each other to create new dishes. Thanks for the comment! J x

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