The Little Green Salad
This vibrant arugula salad recipe is a celebration of fresh flavors and textures. The peppery arugula is tossed in a zesty vinaigrette, which perfectly complements the nutty crunch of the toasted nuts and seeds. Finished with a generous sprinkle of Parmesan, this salad offers a delightful mix of colors and tastes that will leave your taste buds dancing with each bite. Perfect for a quick and light meal, this salad is sure to become a favorite in your culinary repertoire.
— Constant Cookbook
Ingredients
- Arugula
- Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
- Freshly grated Parmesan
- 1/4 cup olive oil
- 2 tablespoons lemon juice (more to taste)
- 2 teaspoons Dijon mustard
- pinch sea salt
- pinch freshly ground black pepper
- Sliced cherry tomatoes, avocado and sunflower seeds
- Thinly sliced cucumbers, radishes and almonds
- Thinly sliced fennel and pine nuts
Instructions
- Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
- In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
Prep Time
PT10M
Nutrition
- Serving Size: 1 side salad
- Calories: 153 calories
- Sugar Content: 0.6 g
- Sodium Content: 208.6 mg
- Fat Content: 14.9 g
- Saturated Fat Content: 2.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 2.9 g
- Fiber Content: 1.3 g
- Protein Content: 3.6 g
- Cholesterol Content: 3.2 mg
Comments
No comments found.