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    Home » By Season » Summer Salads

    Arugula Salad with Avocado and Preserved Lemon

    Filed Under: 10 Minute Salads, Green Salads, Low Carb, Paleo, Summer Salads, Vegan, Vegetarian

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    This intensely lemony yet peppery arugula salad boasts heart-healthy avocado fat to keep you fuller longer and is perfect for serving with a lamb tagine or roast.

    Jump to Recipe Print Recipe
    ARUGULA SALAD WITH PRESERVED LEMON

    The flavours in this salad are just sensational the peppery rocket along with the creamy avocado, the crisp cucumber and aromatic cumin are matched perfectly with the intensely lemony, tangy preserved lemon.

    Table of contents

    • What is preserved lemon?
    • Where to Find Preserved Lemons
    • You Will Need
    • Step By Step Instructions
    • Serving Suggestions
    • Diets It's Suitable For
    • More Arugula Salad Recipes
    • Recipe Card
    • Pin Me Now & Save for Later!

    What is preserved lemon?

    Preserved lemons are thick-skinned lemons that have been pickled in salt and their own juices and left to sit for a month before using and are an essential ingredient in Moroccan cooking and used in tagines, stews, sauces and great in salads. They have an intense tangy, lemony flavour and a silken texture.

    Where to Find Preserved Lemons

    You should be able to find preserved lemons in the International food aisle in your supermarket, a Middle Eastern Specialty Shop or any good delicatessen. However, it can easily be substituted with the zest of one lemon.

    They are also very easy to make all you need is lemon, salt lemon juice and some aromatics – try our recipe!

    You Will Need

    LABELLED INGREDIENTS NEEDED TO MAKE ARUGULA SALAD

    Step By Step Instructions

    1HERBS & LEAVES
    Wash your baby arugula leaves and mint leaves, discard any yellowed or damaged leaves.
    Either pat dry with a towel or spin in a salad spinner to remove excess water for a much tastier salad.

    • WASHING-BABY-ROCKET
      WASH LEAVES
    • BABY-ROCKET-IN-SALAD-SPINNER
      DRY LEAVES

    2PREPARE VEGETABLES
    Wash and peel your cucumber, leaving alternate strips of green, then slice your cucumber on the diagonal
    Wash and peel your avocado then cut it lengthwise.
    Remove the pulp from your preserved lemon (keep it to add to your next tagine or stew) then cut into small dice.

    • SLICING-CUCUMBERS-ON-THE-DIAGONAL
      SLICE CUCUMBERS DIAGONALLY
    • Slicing avocado
      SLICE YOUR AVOCADO

    3ASSEMBLE SALAD
    Add all your salad ingredients to a large mixing bowl, add the lemon juice, olive oil and cumin seeds, season with salt and pepper. Toss your Arugula salad until well combined, making sure the leaves and cucumber are well coated with the dressing. Taste your salad and adjust seasonings according to your taste.
    Arrange in a salad bowl and sprinkle some additional cumin seeds on top to garnish. Serve and enjoy!

    • INGREDIENTS-IN-BOWL-FOR-
      ADD ALL INGREDIENTS TO BOWL
    • MIXING-ARUGULA-SALAD-WITH-AVOCADO-&-PRESERVED-LEMON
      TOSS WELL TO COMBINE

    Serving Suggestions

    • This is the perfect salad to serve with anything lamb – an aromatic lamb tagine, perfectly roasted lamb shoulder or leg roast, barbecued lamb cutlets or even some spicy lamb kofta.
    • It is also huge with crustaceans such as grilled Balmain bags, simple crab, buttered lobster or barbecued prawns.
    • You could even try it with a Portuguese style chicken as it will soothe the heat from the Piri-Piri spices.
    • Or serve it with a store-bought roast chicken for a quick weeknight dinner.

    Diets It's Suitable For

    A fresh salad that ticks the boxes for many tricky dietary requirements - it is low-carb, gluten, dairy and nut-free. Great for keto, paleo, vegan and vegetarian dieters.

    More Arugula Salad Recipes

    ARUGULA SALAD RECIPE IN PORTRAIT
    ARUGULA SQUASH FLOWER SALAD
    Apricot Salad in a white bowl with mint towel on bottom left and apricots on top right.
    APRICOT, FETA & ALMOND SALAD

    Recipe Card

    ARUGULA-SALAD-WITH-AVOCADO-&-PRESERVED-LEMON

    Arugula Salad with Avocado & Preserved Lemon

    This intensely lemony yet peppery Arugula Salad will make a mouthwatering addition to your next dinner party. Perfect to serve with a lamb tagine or roast.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Middle Eastern Inspired
    Keyword: arugula, green salad, lemon, mint
    Difficulty: Easy
    Diet: dairy free, Gluten free, Keto, Low Carb, nut free, Paleo, Vegan, Vegetarian,, Whole30
    Servings: 4 as a side
    Calories: 233kcal
    Equipment
    • Salad Spinner
    Ingredients
    • 80 grams baby arugula {rocket} {2 cups}
    • 2 medium Lebanese cucumbers {approximately 260 grams}
    • ¼ cup mint leaves {approximately 3 sprigs}
    • 1 large avocado {250 grams}
    • 2 quarters of preserved lemon {1 tablespoon diced}
    • 1 teaspoon cumin seeds {plus extra to garnish}
    • ¼ cup olive oil {extra virgin}
    • 2-3 tbsps lemon juice
    • Sea salt and cracked black pepper
    Metric - Imperial
    Instructions
    • Wash your arugula and mint leaves, pat dry or spin in a salad spinner.
    • Wash and peel your avocado and cucumber (leaving alternate strips of green) slice your cucumber on the diagonal and your avocado lengthwise.
    • Dice your preserved lemons, then add all your ingredients in a large mixing bowl, season with salt and pepper, toss well until combined.
    • Arrange in a salad bowl and sprinkle some cumin seeds on top to garnish. Serve and enjoy!
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 233kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 563mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin Me Now & Save for Later!

    PINTEREST - ARUGUAL SALAD WITH AVOCADO & PRESERVED LEMON

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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