Easy Camelina Oil Salad with Avocado and Tomato
This camelina oil salad is a quick way to make avocado and cherry tomatoes taste a little more special. Natura Harmony Camelina Oil, cold-pressed and unrefined, adds a mild, gently nutty flavour to light dishes without taking over.
Serves about two portions. Preparation time: 10 minutes.
Camelina Oil Salad Ingredients
- 1 ripe avocado
- 200 g cherry tomatoes
- ¼ red onion
- 2 tablespoons Natura Harmony Camelina Oil (you can buy it here)
- Juice of ½ lemon
- Salt and pepper, to taste
- Chopped parsley or green basil, to finish (optional)
How to Make the Salad
- Slice the avocado and halve the cherry tomatoes into bite-sized pieces.
- Slice the red onion thinly for a subtle, crisp flavour.
- Combine the avocado, tomatoes and onion in a salad bowl.
- Dress with the camelina oil and lemon juice, season with salt and pepper, and toss gently so everything is coated evenly.
- Finish with chopped parsley or green basil for a burst of colour and freshness, and serve straight away.
Why Camelina Oil Works in a Salad
Camelina oil is pressed from the seeds of Camelina sativa, a plant also known as gold-of-pleasure or false flax. Its flavour is mild, with a faint nutty note and a quiet warmth, so it brings out the freshness of a salad instead of competing with it. It is a natural partner for creamy avocado and sharp lemon, and it is at its best used cold, which makes a dressed salad like this one an ideal home for it.
Tips and Variations for Your Camelina Oil Salad
- Choose an avocado that gives slightly when pressed, and cut it just before serving so it stays green.
- Add the oil last, just before serving, so its flavour stays fresh.
- Soak the sliced onion in cold water for five minutes if you prefer a milder bite.
- Swap the lemon for lime, add a handful of rocket for a peppery note, or stir in chickpeas to make it more filling.
Camelina Oil Questions
What does camelina oil taste like?
Pleasantly mild, with a faint nutty note and a quiet warmth. It is gentle enough for light dishes like this one.
Can I cook with camelina oil?
We keep camelina oil for cold dishes: dressings, salads and finishing. For a hot pan, use a refined oil and add a drizzle of camelina oil once the food is on the plate. You can read more in our smoke point guide to cold-pressed oils.
How should I store camelina oil?
Keep the bottle closed in a cool, dark place, away from heat and light, and use it within four months of opening.
More Ideas with Cold-Pressed Oils
Not sure which oil suits which dish? Read our guide to choosing the right oil for your kitchen, or try the same idea with flaxsee