Arugula Salad
Servings: 4 people
- 5 ounces (150 grams) arugula
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice freshly squeezed
- ¼ teaspoon salt
- 2 twists black pepper
- 2 ounces (50 grams) parmesan or its vegan alternative shaved
Optional Add-Ins
- ¼ cup (30 grams) walnuts coarsely chopped
- 1 small apple thinly sliced
- To a large bowl, add 5 ounces arugula and toss it gently with 1 tablespoon extra virgin olive oil.Add 2 teaspoons lemon juice, ¼ teaspoon salt, and 2 twists black pepper and give it a second toss.
- Add 2 ounces parmesan or its vegan alternative (shaved). You can shave the block with a vegetable peeler.
- Taste and adjust for salt and lemon juice. Serve the salad as is, or add your favorite add-ins.
- Add ¼ cup walnuts (chopped) and/or 1 small apple (sliced) to make this arugula salad even tastier.
Nutrition information is for one serving of arugula salad out of four servings, with all ingredients listed.
VARIATIONS
Check out our variations chapter for more ideas on how to make a delicious arugula salad.
WHAT DOES ARUGULA GO WELL WITH?
Customize this salad to make it yours. Here are some ingredients you can use.
- Veggies: artichokes, sweet potatoes, beets, bell peppers, fennel, garlic, leafy greens, green salad, olives, onions, potatoes, asparagus, squashes, and tomatoes.
- Fruits: apples, pears, oranges, lemon, figs, melon, pomegranate seeds, avocado, and watermelon.
- Nuts: walnuts, pecans, hazelnuts, pine nuts.
- Legumes: black beans, cannellini beans, chickpeas, and lentils.
- Cheese: parmesan, pecorino, feta, goat cheese, ricotta, mozzarella, and blue cheese (including their vegan alternatives).
- Grains: pasta, couscous, farro, barley, and quinoa.
- Dressings: honey mustard, Italian dressing, and basil pesto.
