Chilled Kakadu Plum and Finger Lime Salad with Rocket

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A refreshing Australian native fruit salad featuring tart Kakadu plums and zesty finger lime pearls over peppery rocket leaves. This australian-inspired salads (vegan) ready in about 15 minutes pairs Kakadu plums, peeled and chopped, medium cucumber, thinly sliced, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, washed and dried rocket leaves (arugula)
• 1 cup Kakadu plums, peeled and chopped
• 3 fruit finger limes, halved and pulp extracted
• 1 medium cucumber, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp white balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large salad bowl, combine 4 cups washed and dried rocket leaves, 1 cup peeled and chopped Kakadu plums, 3 halved finger limes with pulp extracted, and 1 medium thinly sliced cucumber.
2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp white balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
4. Step 4: Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld and serve cool.