Green-lipped mussels steamed the day before are tossed with avocado, rocket and a lemon vinaigrette. Built entirely from starch-free ingredients, it makes a low-carb, keto lunch salad.
Shake the lemon juice, olive oil and salt together in a jar until combined.
If you like, warm the cooked mussels briefly in a pan for 1 minute with no added salt, though they can also be used straight from cold.
Put the rocket in a bowl and arrange the mussels, sliced avocado and red onion on top.
Drizzle the vinaigrette over the salad, toss gently and serve immediately.
Slice the avocado right before serving, or it browns from contact with air. If the mussels are cold, add them straight to the salad; reheating toughens their texture. Allergens: contains shellfish (mussels).
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