Fresh Arugula Salad Recipe Easy Zesty Lemon Vinaigrette Dressing
A quick and easy fresh arugula salad tossed with a zesty lemon vinaigrette that balances peppery greens with bright, tangy flavors. Perfect for any occasion, this salad is light, refreshing, and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 5 cups fresh arugula (about 150 grams), washed and dried
- 3 tablespoons freshly squeezed lemon juice (about 45 ml)
- 1/4 cup extra virgin olive oil (60 ml)
- 1 teaspoon honey (7 grams)
- 1 teaspoon Dijon mustard (5 grams)
- 1 small garlic clove, finely minced (optional)
- 1/2 teaspoon salt (3 grams)
- 1/4 teaspoon freshly ground black pepper (1 gram)
- 1 cup cherry tomatoes, halved (150 grams, optional)
- 1/4 cup shaved Parmesan cheese (20 grams, optional)
Instructions
- Rinse about 5 cups (150 grams) of fresh arugula under cold water. Spin or pat dry thoroughly to avoid soggy salad. This takes about 5 minutes.
- In a small bowl or jar, combine 3 tablespoons (45 ml) freshly squeezed lemon juice, 1/4 cup (60 ml) extra virgin olive oil, 1 teaspoon (7 grams) honey, 1 teaspoon (5 grams) Dijon mustard, finely minced garlic clove, 1/2 teaspoon (3 grams) salt, and 1/4 teaspoon (1 gram) freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened, about 1 to 2 minutes.
- If using, halve 1 cup (150 grams) cherry tomatoes and shave or grate 1/4 cup (20 grams) Parmesan cheese.
- Place the dry arugula in a large bowl. Drizzle about three-quarters of the vinaigrette over the greens. Gently toss with salad tongs or clean hands to coat leaves without bruising.
- Add remaining dressing as needed to taste, then fold in cherry tomatoes and sprinkle shaved Parmesan over the top. Toss gently to distribute.
- Serve immediately for best freshness and crispness. If holding briefly, refrigerate and toss gently again before serving.
Notes
Use freshly squeezed lemon juice for best flavor. Dry arugula thoroughly to prevent soggy salad. Whisk or shake vinaigrette well to emulsify. Avoid overdressing to keep salad crisp. Serve immediately or refrigerate briefly and toss again before serving. Maple syrup can substitute honey for vegan option. Skip Parmesan or use nuts for dairy-free.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 120
- Sugar: 3
- Sodium: 300
- Fat: 11
- Saturated Fat: 1.5
- Carbohydrates: 5
- Fiber: 1.5
- Protein: 2
Keywords: arugula salad, lemon vinaigrette, fresh salad, easy salad recipe, healthy salad, quick salad, zesty dressing, gluten-free salad, vegan salad option