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–+ servings
rocket salad with parmesan cheese.
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4.80 from 5 votes

Rocket Salad

My Rocket Salad is ready in just 5 minutes and uses minimal ingredients, making it the perfect side dish for busy weeknights!
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

  • 4 cups fresh rocket (arugula) leaves 60g
  • 1 apple grated
  • 1 cup cherry tomatoes, halved 150g
  • ¼ cup shaved Parmesan cheese 40g (I used dairy-free)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
Metric - US Customary

Instructions

  • Firstly, rinse and drain the rocket leaves. Grate the apple, shave the parmesan and slice the tomatoes in halves.
  • In a small bowl, whisk together extra virgin olive oil, balsamic vinegar and a pinch of salt and pepper.
  • Add the rocket leaves, grated apple, tomatoes, parmesan to a large salad bowl and drizzle over the dressing.
  • Finally, give the salad a good toss until coated in the dressing and it’s ready to serve!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store undressed rocket parmesan salad in the fridge for up to 2 days in an airtight container.
To Freeze: You can freeze the rocket itself, but I wouldn't recommend freezing the whole salad.
Tip 1: You could try this salad with other fruit or veg such as pear, mango, avocado, beetroot, or orange.
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.
Tip 3: If you aren't vegetarian, you could try some meat in this salad such as tuna, steak, salmon, or chicken.

Nutrition

Calories: 162kcal | Carbohydrates: 11g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Fiber: 2g | Sugar: 7g