- Rocket Leaves – 125 gms
- Avocado – 1, large, cut into 2 cm cubes
- Lemon Juice – 1 tblsp
- Walnut Oil – 3 tblsp
- Ground Black Pepper
- Soft Blue Cheese – 150 gms
- Pecans – 1/2 cup, coarsely chopped
- Arrange the rocket leaves on a serving platter.
- Scatter the avocado cubes over it.
- Drizzle with lemon juice and walnut oil.
- Season with salt and pepper.
- Crumble blue cheese over the salad.
- Add chopped pecans.
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