This is a bright, refreshing salad that combines the sweetness of dates and apples (charoset-style) with creamy avocado, zingy orange, and toasted almonds for crunch. If you have any charoset left over from Seder night, you can use this instead of making a fresh batch.

Method:

• Start by making the dressing: in a small bowl, whisk together olive oil, lemon juice, honey/silan, cinnamon, salt and pepper. Add a teaspoon of the orange juice if you like it sweeter.
• Make the charoset by placing all ingredients in the food processor. Whizz together until roughly chopped – you do not want a smooth puree, but a lightly chunky mix.
• To assemble the salad: layer the salad leaves onto a serving platter and spoon over the charoset in dollops. Then add the avocado, orange segments and dates.
• Finally, drizzle over the dressing and sprinkle on the toasted almonds.

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Photo: Justyna Radon