This Lemon Arugula Salad is just right for when you need a quick, healthy, and flavorful salad. With its peppery arugula, fresh lemon dressing, and simple ingredients, this salad is light, refreshing, and perfect as a side dish or a light main. Whether you’re planning a summer picnic, a weeknight dinner, or a lunch that’s not boring, this salad delivers in taste and nutrition.
Table Of Contents
Why You’ll Love This Lemon Arugula Salad
- Quick and easy : Ready in under 10 minutes with minimal prep.
- Healthy and light : Made with fresh greens and a lemon-based dressing.
- Pairs with everything : Great alongside grilled meat, pasta, or seafood.
- Customizable : Add cheese, nuts, fruits, or grains to make it your own.
Key Ingredients & Substitutions
- Arugula : This leafy green is the star of the salad. It’s tender with a peppery bite. Substitute with Baby spinach, mixed greens, or baby kale if you prefer milder greens.
- Fresh Lemon Juice : Adds bright citrus flavor and acidity. Always use freshly squeezed lemon juice for best results. Substitute with Lime juice works in a pinch, but it will slightly change the flavor.
- Extra Virgin Olive Oil : Gives the dressing richness and body. Choose a high quality olive oil. Avocado oil or walnut oil can also be used.
- Parmesan Cheese (optional) : Adds saltiness and a nutty depth to the salad. Substitute with Pecorino Romano, crumbled feta, or shaved Manchego.
- Salt and Black Pepper : Enhances the flavor of the greens and balances the acidity of the lemon.
The full list of ingredients and quantities can be found in the recipe card . . .
How to Make Lemon Arugula Salad
Quick Overview
➤ Whisk lemon juice, olive oil, salt, and pepper
➤ Add arugula to a bowl
➤ Drizzle dressing and toss
➤ Top with Parmesan and extras
➤ Serve immediately
Step by Step Instructions for making lemon Arugula Salad
1. Make the Dressing
In a small bowl or jar, whisk together lemon juice, olive oil, salt, and black pepper. Taste and adjust seasoning if needed. If you like your dressing more tangy, add extra lemon juice. For a richer feel, add more olive oil.
2. Prep the Arugula
Place fresh arugula in a large salad bowl. If the leaves are large, you can tear them slightly. Make sure to rinse and dry them well if not pre washed.
3. Toss and Combine
Drizzle the dressing over the arugula. Gently toss to coat all the leaves evenly.
4. Add Toppings
Top the dressed greens with shaved Parmesan. Add any extra ingredients like toasted nuts (i used pine nuts), avocado slices, or cherry tomatoes.
5. Serve Immediately
Lemon arugula salad is best served fresh, right after dressing. It doesn’t hold up well once dressed, so only make what you’ll eat immediately.
Additions & Variations
- Add Grilled Chicken or Shrimp for a full meal.
- Top with poached or soft boiled eggs for added protein.
- Toss in white beans or chickpeas for a plant-based boost.
- Swap lemon juice for balsamic vinegar for a sweet, tangy twist.
- Use goat cheese or blue cheese instead of Parmesan for a bolder flavor.
Helpful Tips for Best Results
- Use fresh arugula: Avoid wilted greens for best texture and flavor.
- Don’t overdress the salad: Start with less dressing and add more if needed.
- Add dressing just before serving: Arugula wilts quickly when dressed.
- Balance the flavors: Taste and adjust the lemon, salt, and pepper before serving.
- Chill your serving bowl: A cold bowl can keep the salad crisp for longer.
How to Store Lemon Arugula Salad
- Dressing: Keep in a sealed jar in the fridge for up to 5 days.
- Arugula and toppings: Store dry in an airtight container with a paper towel to absorb moisture.
Note: Once dressed, the salad should be eaten immediately. Leftovers will wilt quickly.
Serving Suggestions
This lemon arugula salad pairs well with many dishes:
- Grilled fish or chicken
- Pasta dishes like lemon garlic spaghetti or creamy pesto
- Soups, especially creamy vegetable or tomato basil
- Roasted vegetables or potatoes
- Grain bowls or wraps
It’s also a perfect starter or side for holiday meals and potlucks.
Nutritional Value (Estimated Per Serving)
Serving: Per Serving | Calories: 120 kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 160mg | Fibre: 2g | Sugar: 0.5g
Recipe FAQs
Can I make lemon arugula salad in advance?
You can prep the ingredients and dressing ahead, but do not dress the salad until ready to serve. Arugula wilts quickly after dressing.
Is arugula healthy?
Yes. Arugula is low in calories and packed with vitamins A, C, and K, plus antioxidants and fiber.
Can I use bottled lemon juice?
Fresh lemon juice is always best for flavor, but bottled can work in a pinch.
What cheese goes best with arugula salad?
Parmesan is classic, but goat cheese, feta, or blue cheese also work well depending on your taste.
What protein can I add?
You can add grilled chicken, shrimp, hard boiled eggs, chickpeas, or smoked salmon are great additions.
