Avocado, Rocket and Prune Salad With Fig Dressing

What set it off?

How do I describe this? … It had become normal to wake up feeling tired. I was dragging myself around and my energy reserve always seemed depleted. My skin looked ashy and more hair strands fell off my head than they should. Do you know that feeling? How does the aragula salad come into this?

Anyway, cut a long story short, i decided to try and make a few changes in my life starting with what I eat. One of my challenges was to include more greens (in their raw state as much as possible) into my diet, salad has always been the cold and boring option that i steered clear of.

Not your average bland salad…

This recipe works because it indulges my sweet tooth, love for nuts, and need for greens all in one bite. Rocket’s sharp and slightly bitter taste is mellowed down with the slightly piquant fig dressing. The soft and chewy prunes and toasted nuts add a much-needed crunch and nutty flavor, And the avocado? Well, avocado is the glue.

The measurements below are only a guide, I recommend you add as much rocket or avocado as you would like. Should you want more nuts then by all means toss in a few grams more!

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Try These Other Rocket Recipes:

Rocket, Avocado and Figs Salad

Peppery rocket, sweet figs, and crunchy toasted slivered almonds countered with avocado and a balsamic dressing. Let's eat! Share on X

Rocket, Fig, and Dried Mango Salad

Sweet, tangy, and chewy dried mango contrasted with the soft and slightly juicy figs with their crunchy seeds as well as the bitter peppery rocket. Share on X

Print Recipe

Avocado, rocket and prune salad with fig dressing

(+10 rating, 2 votes)

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Cooking Time: 5 minutes

Ingredients

• • 1 Avocado
• • 6 Dried prunes
• • 60g Rocket leaves
• • 40g toasted almonds with skin
• • Black pepper
• • Olive oil
• • Fig dressing

Instructions

1

Wash and gently dry the rocket

2

Halve the avocado and cut into bite size pieces

3

Thinly slice the prunes and roughly chop the almonds

4

Mix all the ingredients and toss with the olive oil, fig dressing and some crushed black pepper.