Lemon Arugula Salad

This simple, speedy Lemon Arugula Salad is requires only a few simple ingredients and less than 10 minutes to make! I love serving it up as a vibrant veggie side to pair with veggie burgers, sandwiches, and pasta dishes.

Course Salad

Cuisine American

Keyword Lemon Arugula Salad, Lemon Parmesan Arugula

Prep Time 10

Total Time 10

Servings servings

Calories 125kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

5 ounces arugula (I like using baby arugula)
½ lemon (freshly juiced)
3 TBSP quality extra virgin olive oil (one you enjoy the taste of)
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
Parmigiano-Reggiano cheese to taste

Instructions

Wash and dry arugula. Use pre-washed arugula or rinse well, using a salad spinner or paper towels to dry the leaves.
Add arugula to a large serving bowl and drizzle with lemon juice and olive oil. Season with salt and pepper and toss/mix to distribute the ingredients. Ensure even coating for a balanced flavor in every bite.
Use a vegetable peeler or a box grater to shave thin pieces of parmon top of the salad. Start with ⅓-½ cup and add extra to taste.
Toss and serve. Additional salt and pepper may be added, to taste.

Notes

This salad only requires a few ingredients. Since all the flavors really shine here, a quality olive oil and parmesan cheese will give you the absolute best and most flavorful restults!

This recipe yields 4 side salads. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition