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Salads with Anastasia

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Arugula Salad with Avocado and Preserved Lemon

10 Minute Salads· Few Ingredient Recipes· Leaf Salads· Summer Salads

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Gluten FreeDairy Free

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


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.

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.

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.

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!

CLOSE-UP-OF-ARUGULA-SALAD-WITH-AVOCADO-&-PRESERVED-LEMON

How to make Arugula Salad

1Prepare arugula and mint
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 YOUR ARUGULA (ROCKET)
  • BABY-ROCKET-IN-SALAD-SPINNER
    WASH & DRY YOUR ROCKET/ARUGULA
WASHING-BABY-ROCKET

WASH YOUR BABY ARUGULA AND MINT

BABY-ROCKET-IN-SALAD-SPINNER

SPIN DRY TO REMOVE EXCESS WATER

2Slice vegetables
Wash and peel your and 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 simply serve it with a store-bought roast chicken for quick weeknight dinner.

Try some more of our arugula salads

  • ARUGULA SALAD WITH SQUASH FLOWERS
    ARUGULA SALAD WITH SQUASH FLOWERS
  • ROCKET-SALAD-WITH-RAW-APRICOTS-&-FETA
    ROCKET SALAD WITH RAW APRICOTS & FETA
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.
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Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern Inspired
Keyword: Easy
Servings: 4
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 tbsp diced}
  • 1 tsp cumin seeds {plus extra to garnish}
  • ¼ cup olive oil {extra virgin}
  • 2-3 tbsps lemon juice
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!
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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ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in season fresh produce.

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