Good For You – It’s super nutritious and loaded with potassium, calcium, and vitamins.
Flavorful – It adds so much flavor to your salads with its slightly spicy bite.
Versatile Side Salad – Pair with almost any entree, like pasta, pizza, chicken, or fish! If you have leftover arugula, you can use it raw in sandwiches or on top of a pizza, or toss it into hot pasta or a quinoa salad.
Only a handful of simple ingredients are needed to make this super fresh tasting salad.
Simple Lemon Dressing – Olive Oil, Lemon Juice (fresh is best!), Honey, Salt, and Pepper
Fresh Arugula – A crisp, slightly spicy, peppery leafy green.
Shaved Parmesan Cheese – Use a vegetable peeler to shave pieces of a block of fresh Parmesan.
Croutons – I like to crush them up.
How To Make A Lemon Arugula Salad
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Mix Dressing – Whisk up the dressing ingredients in a large salad bowl. Taste and adjust, as needed.
Add Salad Ingredients – Toss the arugula into the dressing, then top with Parmesan shavings and croutons. Serve immediately and enjoy!
How do you eat fresh arugula?
Fresh arugula can be eaten raw in salads – on its own or even mixed up with other lettuce like mixed greens or spinach. It also is great in sandwiches, tossed into pasta, or on top of pizza. If you have a lot of arugula you can also use it to make pesto.
How long does lemon olive oil dressing last in the fridge?
A lemon olive oil dressing can be stored in the fridge for up to 1 week. Be aware that the olive oil will solidify in the cold fridge, so you’ll want to let it sit at room temperature to warm up. Or in a pinch, you can place the jar under running warm water to speed up the process. Once warmed, give the dressing another whisk or shake up in a jar.
This is a great side salad or starter for so many meals. Some of our favorites are:
Make Ahead – You can prepare the dressing in advance and store it in the fridge for up to 1 week. Make sure to bring it to room temperature and give it another mix before using. Then right before serving, just toss with the salad ingredients as written.
Storage – Once the salad is dressed, it’s best eaten immediately. You can store leftovers in the fridge for up to 1 day, but the arugula will wilt a little bit. To freshen it up, you can toss in some more fresh arugula.
Add Paper Towel to Arugula Container – This is my favorite tip for any fresh lettuce. The day you bring arugula or any other lettuce home from the store, add a clean paper towel to the container or bag. This will help absorb any moisture to keep the lettuce crisp for longer.
Adjust Dressing to Taste – The dressing is super forgiving, so you can adjust to your taste and preference. Want it sweeter? Add a little more honey. Less acidic? Add a little more oil.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.