Avocado Fattoush

With Toasted Naan

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Seems like every culture has its own version of salad with croutons. Fattoush is the Middle Eastern version, a salad popular in Lebanon and Israel that’s made with cucumbers, tomatoes, lemon, mint and parsley with naan bread cubes to soak up the dressing and add flavor. We dust the naan with Za’atar spice to make our's extra delectable. What’s a salad without croutons?

In Your Box (serves 2)

  • 1 oz. Baby Arugula
  • 3 Mint Sprigs
  • 5 Parsley Sprigs
  • 2 Persian Cucumber
  • ⅘ oz. Radishes
  • 6 oz. Grape Tomatoes
  • 1 Avocado
  • 1 Lemon
  • Info
    2 Naan Flatbreads
  • 2 tsp. Za'atar Spice
  • Info
    1 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    553
  • Carbohydrates
    83g
  • Fat
    24g
  • Protein
    19g
  • Sodium
    1149mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with aluminum foil. Thoroughly wash produce and pat dry. Stem and coarsely chop mint and parsley. Slice cucumber into ¼" rounds. Trim the ends off of radish and slice as thinly as possible. Halve grape tomatoes. Halve avocado, remove the pit and scoop the flesh out with a spoon. Cut each half into ½" slices. Zest lemon and halve.

  • 2

    Toast the Naan

    Lay naan on baking sheet and brush with 1 tsp. olive oil. Sprinkle half of the za'atar (reserve remaining for dressing) over the top and bake for 7-10 minutes, or until naan is lightly browned and toasted. Transfer naan to cutting board. Cut one piece into quarters. Cut the second piece into 1" squares.

  • 3

    Make the Dressing

    In a small mixing bowl, combine juice from half the lemon (to taste), remaining za'atar and 2 Tbsp. of olive oil. Whisk together and season with a pinch of salt and pepper.

  • 4

    Toss the Salad

    In a medium mixing bowl, combine mint, parsley, arugula, cucumber, tomato, radish, and naan squares. Add vinaigrette and toss to combine. Allow naan to soak up dressing and flavors to marry for 10 minutes.

  • 5

    Plate the Dish

    Place salad on a plate or shallow bowl and serve with quartered naan. Top with sliced avocado. Garnish with crumbled feta and lemon zest.

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