Go Back
–+ servings
arabic arugula salad featured image
Print

Tangy Arugula Salad Recipe with Sumac (Salatet Jarjeer)

Rocket lettuce is the star of this tangy arugula (jarjeer) salad recipe with sumac, which is known as Salatet Jarjeer in Arabic.
Course Salad
Cuisine Arabic and Middle Eastern
Keyword Jarjeer, Jarjeer Salad, Salatat Jarjeer, Salatet Jarjeer
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 91kcal
Author Faith Gorsky

Ingredients

  • 8 ounces fresh baby arugula leaves rinsed and spun dry (see Notes)
  • 1 medium white onion peeled, quartered, and thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dried crushed mint leaves
  • 1 1/2 teaspoons sumac
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Gently toss together all ingredients; taste and add additional salt and sumac if desired.
  • Let the salad sit for 5 minutes so the flavors can blend and the leaves can wilt a bit.
  • Serve.

Notes

  • Arugula: 8 ounces of baby arugula is about 11 1/2 cups. This seems like a lot, but it wilts down quite a bit.
  • Net Carbs: 4g per serving

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 309mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1389IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 1mg