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5
from 1 vote
Avocado Rocket Salad with Preserved Lemon
This intensely lemony yet peppery Avocado Rocket Salad will make a mouthwatering addition to your next dinner party. Perfect to serve with a lamb tagine or roast.
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
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:
233
kcal
Author:
Anastasia Papapetros
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
Calories:
233
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Sodium:
14
mg
|
Potassium:
563
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
825
IU
|
Vitamin C:
16
mg
|
Calcium:
74
mg
|
Iron:
2
mg