ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lively Lemon Tossed Salad

Yield 4 servings
For variations of this recipe, Lemon-Chicken Salad, see below.


  • 1/4 Fresh Preserved Lemon
  • 3 tablespoons fresh lemon juice (1 medium lemon)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup minced fresh mint
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, pressed
  • 1/4 teaspoon freshly ground pepper
  • 6 plum tomatoes, seeded and diced
  • 1 green bell pepper, diced
  • 1 purple onion, thinly sliced
  • 1 avocado, peeled and cut into 1-inch cubes
  • 1/2 cup sliced kalamata or ripe olives
  • 4 ounces crumbled feta cheese
  • Mixed salad greens

How to Make It

  1. Rinse preserved lemon; remove pulp, and discard. Cut rind into 1/4-inch cubes.

  2. Whisk together lemon juice and next 5 ingredients in a large bowl; add lemon rind, tomato, and next 5 ingredients, tossing to coat. Cover and chill 30 minutes. Serve over salad greens.

  3. Lively Lemon-Chicken Salad: Double the lemon juice mixture, reserving half for tomato mixture. Place 4 skinned and boned chicken breast halves in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining half of lemon juice mixture over chicken. Cover or seal, and chill 20 minutes. Remove chciken from marinade, discarding marinade.

  4. Cook chicken in a large nonstick skillet over medium-high heat 6 to 7 minutes on each side or until done. Serve with tomato mixture over lettuce.