The make-ahead trick behind my go-to lemon arugula salad
I have been on a MAJOR salad kick.
It started with this Strawberry Spinach Salad and Peach Salad. Now this Lemon Arugula Salad has been in my constant rotation.
Recently, pasta carbonara was on the menu and I wanted something a little lighter, brighter, and more nutritious to pair with it. This simple lemon arugula salad was the perfect fit.
You just can’t beat fresh lemon vinaigrette paired with spicy arugula, salty Parmesan cheese, and crunchy pine nuts. It has become my go-to because it pairs with practically anything, especially in the summer when I’m craving something cool and nourishing.
The best part? It’s built to get ahead of.
The salad base holds in the fridge for a full day, the dressing keeps for days, and the avocado goes in last so it never browns.
That means dinner night is just slice, pour, toss. (My kind of side dish.)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Arugula: Peppery arugula has a little bite that balances the sweet honey in the dressing. Baby spinach or mixed greens work too if that’s what’s in your crisper drawer.
- Basil: Sweet basil adds a fresh, herby pop. Here’s how to chiffonade basil into those pretty thin ribbons.
- Parmesan: Shave or grate it from a block. It tastes WAY better than the pre-shredded stuff.
- Radishes: Slice them as thin as you can for crunch without overpowering the greens.
- Pine nuts: Toasting them takes a few minutes and makes a huge difference. Here’s how to toast pine nuts.
- Avocado: Creamy contrast to all that crunch, and here’s how to cut an avocado if you need a refresher.
- Lemon vinaigrette: Olive or avocado oil, fresh lemon juice, lemon zest, a pinch of salt, and honey or maple syrup. Get the full scoop on my lemon vinaigrette, plus how much juice is in one lemon and how to zest a lemon.
How to Make Lemon Arugula Salad
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Build the salad base.
Thinly slice the radishes and chiffonade the basil. Toss them in a large serving bowl with the arugula, shaved Parmesan, and toasted pine nuts.
Dry your arugula really well. Wet leaves water down the dressing and it slides right off, so give them a spin or a pat with a towel first.
Shake up the dressing.
Add the oil, lemon juice, honey or maple syrup, lemon zest, and salt to a mason jar. Screw on the lid and shake until it’s well combined. (No whisk required!)
My all-time FAVE olive oil!
This olive oil by Graza will make ALL the difference in the finished taste of your dish.
Just make sure you use the “Sizzle” olive oil for recipe’s where it needs to hold up at higher heat, and the “Drizzle” olive oil for finishing dishes!
Add the avocado and toss.
Right before serving, slice the avocado and add it to the bowl. Pour on some of the dressing and toss gently, adding more as you like, then finish with salt and pepper to taste.
Add-Ins and Swaps
This salad is already gluten-free and vegetarian as written. Here’s how to make it your own:
- Make it a meal: Top it with sliced Air Fryer Steak, Chicken Piccata, or Miso Glazed Salmon.
- Get fancy: Add a few rounds of fried goat cheese on top.
- Dairy-free: Skip the Parmesan or use a dairy-free cheese.
- No added sugar: Leave out the honey or maple syrup. The dressing will be a little more tart.
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Lemon Arugula Salad
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Ingredients
Arugula Salad
- 10 ounces arugula or other mixed greens
- 3 tablespoons basil chiffonade
- 2 ounces grated Parmesan cheese shaved
- 8-10 radishes thinly sliced
- ⅓ cup pine nuts toasted
- 1 large avocado or 2 small, sliced
- Salt and black pepper to taste
Lemon Vinaigrette
- ½ cup oil avocado or olive
- ¼ cup lemon juice freshly squeezed
- 2-3 tablespoons honey or pure maple syrup, to taste
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Add the arugula, basil, cheese, radishes, and toasted pine nuts to a large salad bowl. Store in the refrigerator for up to 24 hours until ready to serve.
- Combine the oil, lemon juice, sweetener, zest, and salt in a mason jar or blender. Shake or blend until well combined. Store in the refrigerator until ready to use.
- Just before serving, add the sliced avocado and pour the dressing over the salad until it’s coated to your preference. Toss until everything is well mixed. Salt and pepper to taste.
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Video
Notes
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Arugula: Use fresh baby arugula for a more tender texture and milder peppery flavor.
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Lemon: Freshly squeezed lemon juice gives the dressing the brightest flavor. Avoid bottled juice if possible.
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Balance: If the dressing tastes too tart, add a little honey or maple syrup to balance the acidity.
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Parmesan: Use freshly shaved Parmesan instead of finely grated for the best flavor and texture.
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Dress Lightly: Start with a small amount of dressing and add more as needed. Arugula is delicate and can wilt quickly.
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Toss Last: Wait until just before serving to add the dressing so the greens stay crisp and fresh.
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Add Crunch: Toasted pine nuts, almonds, or walnuts add a delicious crunch and balance the tender greens.
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Make Ahead: Prepare the dressing up to 3 days in advance and refrigerate separately from the arugula until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Lemon Arugula Salad
This salad goes with practically anything, which is exactly why it’s on repeat at my house. It was made for rich pasta nights like pasta carbonara, where that bright lemon cuts right through the creaminess.
It’s just as good next to a protein. Try it with Air Fryer Steak, Chicken Piccata, Chicken Cordon Bleu, or Miso Glazed Salmon.
Going meatless? It’s a lovely match for Zucchini Lasagna.
Add Mini Cornbread Muffins or Gluten-Free Cornbread if you want something warm on the side.
Want to switch up the dressing? Ranch Dressing, Balsamic Vinaigrette, or any of these homemade salad dressings work too.
More Salad Recipes
Still on a salad kick? Same, and these are the bowls I keep coming back to.
