Rocket, avocado & walnut salad
This Rocket, Avocado & Walnut Salad combines peppery arugula, creamy avocado, and crunchy walnuts, dressed in a zesty olive oil-lemon vinaigrette. It's an easy, nutritious choice for a light lunch or side dish.
Cook time 5 min
Prep time 10 min
Ingredients:
3 tbsp olive oil2 tbsp lemon juice
1 tsp mustard
5 cups arugula
1/2 red onion
2 avocados
This Rocket, Avocado, & Walnut Salad is a refreshing and nutritious dish, perfect for a light lunch or a vibrant side. The peppery arugula, creamy avocado, and crunchy walnuts come together with a zesty dressing to create a flavorful and satisfying salad.
Instructions:
- In a small bowl, combine the olive oil, lemon juice, and mustard. Whisk together until the dressing is well emulsified and set aside.
- Rinse the arugula thoroughly under cold water and pat it dry with a clean kitchen towel or use a salad spinner to remove excess water.
- Peel and thinly slice the red onion.
- Cut the avocados in half lengthwise and remove the pits. Carefully score the flesh into cubes or slices while still in the skin, and then scoop them out with a spoon.
- In a large salad bowl, combine the arugula, sliced red onion, and avocado slices.
- Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve immediately as a refreshing side dish or a light main course.
With its simple yet delicious combination of ingredients, this Rocket, Avocado, & Walnut Salad is not only easy to prepare but also packed with nutrients. Enjoy it as a stand-alone meal or as a side dish, and savor the harmony of flavors in every bite.
Rocket, avocado & walnut salad FAQ:
This salad is best served fresh. If you need to store it, keep the dressing separate from the salad ingredients in an airtight container. The salad can last in the refrigerator for about 1 day, but the avocados may brown quickly, so consume it sooner for the best quality.
Yes, you can substitute arugula with other leafy greens such as spinach or mixed greens. However, the flavor profile will change slightly, as arugula has a distinct peppery taste.
You can use any type of mustard, such as Dijon or yellow mustard, depending on your preference for flavor. Dijon mustard will offer a more robust flavor, while yellow mustard is milder.
To prevent browning, you can toss the avocado slices with a little extra lemon juice before adding them to the salad. This helps slow down oxidation.
You can enhance this salad with toppings like crumbled feta cheese, toasted walnuts, or even sliced strawberries for extra flavor and texture.
Cooking Tips:
- Use ripe avocados for the best texture and flavor.
- Toast the walnuts for added depth of flavor.
- Use freshly squeezed lemon juice for the dressing to enhance the freshness of the salad.
- If you prefer, substitute arugula with any other fresh greens like spinach or mixed salad leaves.
Nutrition Facts
4 ServingsCalories 180kcal
Protein 2.89g
Carbohydrates 12g
Fiber 8g
Sugar 2.41g
Fat 24g
More recipes
Fresh radish salad with lemon and parsley
A refreshing radish salad with parsley and lemon dressing.
05 May 2026Kale avocado salad with lemon and pepper
A quick and nutritious kale avocado salad with lemon and pepper.
05 May 2026Triple berry fruit salad
A refreshing Triple Berry Fruit Salad with strawberries, grapes, and blueberries.
05 May 2026Asparagus, pea and spinach salad
A refreshing asparagus, pea, and spinach salad with lemon-mustard dressing.
05 May 2026