Lemon Arugula Salad

Original Post: https://www.evolvingtable.com/lemon-arugula-salad/

5 from 1 vote

You'll forget you're eating healthy when you dig into this Lemon Arugula Salad. This flavorful mix of arugula, pine nuts, Parmesan cheese, radishes, and avocado is tossed in a homemade lemon vinaigrette dressing.

Prep Time30

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Author: Jennifer Deppa

Ingredients

Arugula Salad

10 oz. arugula or other mixed greens
3 Tbsp. basil chiffonade
2 oz. 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 Tbsp. honey or pure maple syrup, to taste
1 tsp. 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.

Video

Notes

*Do not slice the avocado more than 10 minutes before serving as the slices will turn brown.

Meal Prep and Storage

How to prep ahead of time: You can whip up the homemade salad dressing a few days in advance. Also, add all of the salad ingredients except the avocado to a mixing bowl and store covered for up to 24 hours.

How to store: This lemony arugula salad is best enjoyed immediately. If there are leftovers, keep them in an airtight container for up to 2 to 3 days, note the avocado will brown and the greens will wilt.

How to freeze: Freezing is not recommended.

Nutrition