Arugula Salad with Lemon Dressing
This quick, easy, and simple arugula salad is tossed with a delicious lemon dressing. It takes less than 10 minutes to make this arugula salad. It also pairs well with almost anything!
Servings: 4 people
Calories: 176kcal
Equipment
- Zester or grater
- Mason jar or salad dressing shaker
- Vegetable peeler to shave the cheese
Ingredients
- 4 to 5 cups baby arugula
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice plus more to taste
- ⅓ cup extra virgin olive oil plus more to taste
- Salt and freshly cracked pepper to taste
- 2 tablespoons grated parmesan cheese, plus shaved parmesan for garnish
Instructions
- Make the lemon dressing: In a mason jar, combine the lemon juice and olive oil. Shake vigorously and season with salt and pepper to taste. Adjust the flavors to taste: for more acidity, add some more lemon juice. If too acidic, add more olive oil. Note: I like my dressings less acidic, so I always use less lemon juice, so feel free to adjust to taste.
- In a bowl, toss the arugula with the prepared lemon dressing and the 2 tablespoons of grated parmesan cheese.
- Garnish with lemon zest and more parmesan cheese (I garnished it with shaved parmesan). Tip: to shave parmesan cheese, use a vegetable peeler.
- Serve immediately. Enjoy!
Notes
- Picking fresh arugula: Look for vibrant green and tender crisp arugula. Avoid arugula that looks wilted, pale green, or yellow.
- Use freshly squeezed lemon juice. I find that bottled lemon juice tastes too artificial.
- Don't forget to zest the lemon before squeezing it. I know I always forget.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg