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5 from 1 vote

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.
Prep Time10 mins
Cook Time0 mins
Total Time10 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: 233kcal


  • Salad Spinner


  • 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


  • 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!


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