This Mugla-style salad tosses rocket and herbs with almonds for a crisp side.
10 min prep 2 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the arugula and fresh herbs, then dry them completely in a salad spinner.
Toast the almonds in a dry pan for 3 minutes and cool them once fragrant.
Whisk the lemon juice, olive oil, flower honey, and salt for 30 seconds.
Toss the arugula and herbs with half the dressing, avoiding too much weight on the leaves.
Finish with almonds and crumbled lor, and serve the remaining dressing separately at the table.
Add the almonds after they cool so hot nuts do not wilt the arugula leaves.
💡 Tip: Toasting the almonds for 2 minutes gives the salad a clearer aroma.
🍽️ Serving suggestion: Serve the salad cool with almonds on top and lemon to finish.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~118
kcal calories
3
g protein
7
g carbs
8
g fat
0.6g
Sugar
1.7g
Fiber
290.9mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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