Cilantro Salad with Olives, Avocado, and Limes

86 the iceberg: Fresh and aromatic herbs take the place of lettuce in this zippy Middle Eastern side.

PHOTOGRAPHY BY BELLE MORIZIO

Published on September 10, 2021

Rawia Bishara, the Galilee-born chef behind Brooklyn’s Tanoreen, uses this crisp, bright salad as a side dish or as a fresh and herbal condiment atop fried fish or grilled meat. “No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.” For more classics from Egypt to Iran, check out 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 Need

Ingredients

4 packed cups cilantro leaves, coarsely chopped
2 poblano chiles, stemmed, seeded, and thinly sliced (2 cups)
2 cups red onion, quartered and thinly sliced
1 medium lime, peel and pith removed, flesh quartered and thinly sliced
¼ cups fresh lemon juice
1⁄3 cups extra-virgin olive oil
1 tsp. kosher salt
¹⁄₂ tsp. freshly ground black pepper
10 pitted kalamata olives
1 firm-ripe avocado, thinly sliced

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Instructions

Step 1

In a large bowl, combine the cilantro, chiles, onion, and lime.

Step 2

In a small bowl, whisk lemon juice, oil, salt, and pepper to combine.

Step 3

Pour the dressing over the salad, and toss gently to avoid bruising the delicate leaves. Garnish with the olives and avocado slices, and serve immediately.

In a large bowl, combine the cilantro, chiles, onion, and lime.
In a small bowl, whisk lemon juice, oil, salt, and pepper to combine.
Pour the dressing over the salad, and toss gently to avoid bruising the delicate leaves. Garnish with the olives and avocado slices, and serve immediately.