I love all these flavors together! The dressing is a real hit with its mild garlic and salty lemon taste.

Subscribe to Sweet Paul


Serves 4

You will need:
10 garlic cloves
1 tablespoon+1⁄3 cup olive oil
1 preserved lemon
salt and pepper, to taste
1 head of lettuce
small handful of arugula
12 cherry tomatoes, sliced
2 avocados
3 grilled chicken breasts

  1. Heat oven to 360°F.
  2. Wrap the garlic and 1 tablespoon olive oil in foil and bake for 20 minutes. Let cool.
  3. Cut the preserved lemon in half and scoop out the flesh. Make sure you remove any seeds.
  4. Cut the lemon skin into strips.
  5. Place garlic, lemon flesh, and 1⁄3 cup olive oil in a blender and pulse until smooth.
  6. Season with salt and pepper.
  7. Divide lemon skin, lettuce, arugula, tomatoes, avocados, and sliced chicken into 4 bowls.
  8. Top each bowl with salt, pepper, dressing, and microgreens.


Photography by

Made it? Tell us about it–