Avocado and Olive Salad
Two of the great sources of good fat on one plate — creamy avocado and salty green olives, with lemon and oil to bring them together. Rich, simple, and ready in three minutes.
Avocado and olives are natural partners: both are buttery, both bring monounsaturated good fats, and the olive’s salt is exactly what mild avocado wants.
What you need
Ripe avocado, sliced or cubed; a handful of pitted green olives (a buttery Castelvetrano is ideal, halved); thinly sliced red onion or shallot; coriander or parsley; and a dressing of good olive oil, lime or lemon, and chilli. Tomato and cucumber are welcome.
Method
Arrange the avocado and olives, scatter the onion and herbs, and dress with oil, citrus, chilli, salt and pepper. Eat at once, while the avocado is bright.
Let the olives do the salting — taste before adding any, because a Castelvetrano and a squeeze of lime may be all the seasoning the avocado needs. And dress the avocado with acid the moment you cut it: lemon or lime keeps it green and stops it browning, as well as cutting its richness. This is a two-good-fats salad — genuinely nourishing — so use an oil you actually like the taste of; it’s right there on the tongue.