Avocado Rocket Salad with Preserved Lemon

Avocado rocket/arugula salad in a white bowl with lemon halves and mint sprigs on the side.

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 Time10

Cook Time0

Total Time10

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: as a side

Calories: 233kcal

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