Description
A quick and flavorful arugula salad with a bright lemon vinaigrette that comes together in just five minutes.
Ingredients
Scale
Salad Ingredients
- 4 cups baby arugula, washed and dried (Dry well to avoid sogginess)
- 1/4 cup shaved Parmesan cheese (Use high-quality cheese for best flavor)
- 1 medium lemon, juiced and zested (Adjust for tanginess)
- 2 tablespoons extra virgin olive oil (Best flavor with good quality)
- to taste salt (Parmesan is salty, adjust accordingly)
- to taste black pepper (Freshly cracked is best)
Optional Add-Ins
- 1/4 cup toasted nuts (Pine nuts, almonds, or walnuts)
- 1 medium sliced apple (For sweetness)
- 1/2 medium avocado, diced (Adds creaminess)
- 1 medium cucumber, sliced
- 1 cup grilled chicken, sliced (For added protein)
Instructions
Preparation
- Rinse and dry the arugula well.
- Add arugula to a large bowl.
- Add shaved Parmesan cheese.
- Drizzle the lemon vinaigrette over the salad.
- Toss gently to combine and adjust seasoning with salt and pepper.
- Top with additional Parmesan if desired.
Lemon Vinaigrette Preparation
- In a small bowl or jar, combine lemon juice, optional zest, olive oil, salt, and pepper.
- Whisk or shake until creamy and adjust to taste.
Notes
Dress the salad right before serving for the best texture. Leftover salad should be stored undressed if possible.
- Prep Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
