Arugula Salad With Lemon Vinaigrette Recipe

I recently crafted a fresh arugula salad featuring a tangy lemon vinaigrette. I tossed five cups of crisp arugula with extra virgin olive oil, freshly squeezed lemon juice, and a hint of garlic. Seasoned with salt and pepper, this healthy salad balances brightness and spice for an effortlessly refreshing meal.

I first fell in love with this arugula salad when I realized how simple ingredients like fresh arugula, extra virgin olive oil, and freshly squeezed lemon juice can transform a meal. I honestly cant get enough of the tangy flavor paired with the slight bite of garlic—trust me, it adds such a cool kick!

I love how the salad reminds me of other fresh twists like a zesty version of that Trader Joe’s lemon chicken one or even a refreshing take on an arugula salad recipe I once had. The combination of salt and freshly ground pepper really makes this salad pop without any guilt.

There’s something magical about mixing these ingredients together with 5 cups of washed and dried arugula. Overall, it is a simple yet elegant dish perfect for those busy days when you need a quick salad or even want to serve it as one pot dinner style.

Enjoy experimenting with this bright, healthy twist that keeps you coming back for more.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, it’s super easy to make even on a busy day and doesn’t require any fancy cooking skills. Second, the fresh arugula mixed with the tangy lemon vinaigrette totally wakes up my taste buds and makes every bite feel refreshing. Third, I like that I can adjust the seasoning just how I like it – a splash more salt or pepper here and there really gets it just right. And lastly, it’s a healthy, light meal that feels satisfying without being too heavy, which is perfect when I’m looking for something quick and clean to eat.

Ingredients

• Fresh arugula is peppery, high in fiber, vitamins, and aids digestion.
• Extra virgin olive oil is rich in healthy fats, providing flavor and a smooth taste.
• Fresh lemon juice offers a tangy sour note and vitamin C for immune boost.
• Minced garlic adds a zesty kick and natural antioxidants for health benefits.
• Salt and pepper finish the salad by enhancing flavors in every bite.
• All ingredients work together creating a balanced, nutritious and delicious salad experience.
• Fresh produce like these greens and fruits boosts natural flavors and supports a wholesome diet.
• Enjoy this vibrant salad every day for a health kick.

Ingredient Quantities

• 5 cups fresh arugula, washed and dried
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (about half a lemon)
• 1 small garlic clove, minced (optional but adds a nice kick)
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Rinse the arugula and pat it dry before placing the 5 cups into a large salad bowl.

2. In a small bowl, combine the 1/4 cup extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and the minced garlic.

3. Add salt and freshly ground black pepper to the olive oil mixture.

4. Whisk the dressing until it’s well-blended.

5. Pour the dressing evenly over the arugula.

6. Gently toss the salad so that every leaf is lightly coated.

7. Taste your salad and adjust the salt or pepper if you want a bit more flavor.

8. Serve immediately and enjoy your fresh, easy arugula salad with lemon vinaigrette.

Equipment Needed

1. A large salad bowl to hold the 5 cups of arugula
2. A colander for rinsing the arugula
3. Paper towels or a salad spinner to pat the greens dry
4. A small bowl for mixing the olive oil, lemon juice, garlic, salt, and pepper
5. A whisk to mix the dressing
6. Measuring cups and spoons to get the right amounts of olive oil, lemon juice, salt, and pepper
7. A knife and cutting board for mincing the garlic (and cutting the lemon if needed)
8. A pair of salad servers or tongs to toss the salad evenly

FAQ

Arugula Salad With Lemon Vinaigrette Recipe Substitutions and Variations

• If you can’t find arugula, you can use baby spinach or even a bit of kale instead its a decent alternative
• Not into extra virgin olive oil? Try avocado oil or walnut oil if you want a nutty flavor while still keeping that richness
• Out of lemons? Lime juice works nicely or even a splash of white wine vinegar can mimic that tangy kick
• If you don’t fancy minced garlic, a pinch of garlic powder is a neat substitute. You could also try finely chopped shallots for a milder taste
• For salt, Himalayan or sea salt are great alternatives to regular table salt, giving your salad a more natural flavor

Pro Tips

1. Try drying your arugula as much as possible, cuz even a little moisture can make your dressing slide right off and leave you with a soggy salad.
2. If you arent a big fan of raw garlic, toast the clove in a pan for a minute or so before mincing it – it mellows the flavor and gives you a subtle sweetness.
3. Always taste your dressing before tossing your greens, so you can add a pinch more salt or a little extra lemon juice if you think it needs more zing.