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–+ servings

Arugula Salad

A bright, peppery arugula salad tossed with fresh lemon, garlic, olive oil, and wide-shaved parmesan. Light, bold, and made to be enjoyed immediately.
Shared notes will appear here.
Soups, Salads & Bowls
Italian, Mediterranean
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Fresh lemon garlic arugula salad with parmesan shavings in a white bowl.
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Ingredients:

  • 4 cups arugula, packed
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • ½ cup parmesan, wide shredded
  • 2 garlic cloves, pressed
  • Salt, to taste
  • Black pepper, freshly ground

Method:

Start Cooking
  • Add arugula to a large bowl.
  • In a small bowl, whisk together olive oil, pressed garlic, and lemon juice.
  • Drizzle the dressing over the arugula.
  • Sprinkle parmesan over the top.
  • Season with salt and black pepper.
  • Toss gently just before serving. Bon appétit.

Kitchen Tools:

Notes:

From the table
  • Arugula is delicate and wilts quickly once dressed. Toss it fresh, serve it immediately, and enjoy it at its brightest.
 
Make it yours
  • Add sliced almonds or walnuts.
  • Shave extra parmesan on top.
  • Add sliced avocado.
  • Drizzle a little balsamic glaze.
 
At the table
  • Serve with salmon or any grilled fish.
  • Tuck into sandwiches or wraps.
  • Add to grain bowls.
  • Spoon over warm roasted vegetables.

My notes:

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Nutrition:

Calories: 190 kcal | Carbohydrates: 8 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 17 mg | Sodium: 413 mg | Potassium: 257 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1157 IU | Vitamin C: 36 mg | Calcium: 380 mg | Iron: 1 mg
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