The perfect bright and fresh arugula salad (only using 5 ingredients), topped with a citrusy lemon vinaigrette. This side salad pairs well with pasta, chicken, or fish.
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If there's one thing I love, it's a simple side dish I can easily throw together while my main course is cooking! And that's exactly how this arugula salad with lemon vinaigrette (that's infused with garlic olive oil) was born.
Our garden has been overflowing with arugula, so we've been making this recipe on repeat. And let me tell you, the peppery taste of arugula seriously makes the best salad!
Don't let this simple recipe fool you....the flavor is amazing!
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What You'll Learn In This Recipe
- How to make a simple lemon and garlic vinaigrette.
- Tips for making your salad look beautifully garnished.
- Ways to switch up this recipe, depending on the ingredients you have on hand.
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Ingredients You Need
- Infused garlic olive oil: I love making my own homemade infused garlic olive oil for this recipe. You can also buy this or use regular extra virgin olive oil.
- Lemon juice: Freshly squeezed (instead of bottled) lemon juice is always best!
- Morton kosher salt/black pepper: It's important to season vegetables to help enhance their flavor. You can always add more seasoning, as needed, after dressing the salad.
- Arugula: You can't beat fresh, in-season arugula for this recipe. A mix of arugula and spinach would also work.
- Parmesan: Use a vegetable peeler to shave off pieces of parmesan.
- Sliced almonds: Always toast the nuts before adding them to the salad. You can easily substitute another one of your favorite nuts.
How To Make This Recipe
This salad comes together so quickly - in under 10 minutes!
1. First, it's time to make the vinaigrette. Whisk together the garlic olive oil, lemon juice, salt, and pepper in a small mixing bowl.
2. Then, add arugula, half of the parmesan cheese, and half of the almonds to a large mixing bowl. Toss with the vinaigrette until combined.
Finally, place on a serving tray and top with the remaining parmesan and almonds.
Expert Tips
- Leftovers from this salad don't keep well, so only add the vinaigrette to the salad you'll eat.
- For a beautifully garnished salad, mix half of the cheese and almonds into the salad, then use the remaining as toppings.
Recipe FAQs
Taking time to toast the almonds helps to enhance their flavor and add a nice crunch to the salad.
To toast almonds, cook them over medium heat in a sauté pan, stirring often, until the almonds are slightly browned and you smell a toasty aroma.
Yes, a plain extra virgin olive oil will also make a delicious vinaigrette! Just be sure to use a high-quality bottle of extra virgin olive oil for the best-tasting salad dressing.
More Salad Recipes
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Lemon Vinaigrette Arugula Salad
Equipment
- small mixing bowl
- serving tray
Ingredients
- 6 tablespoons infused garlic olive oil
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon Morton kosher salt
- pinch finely ground black pepper
- 7 ounces arugula
- ½ cup shaved parmesan
- ½ cup sliced almonds toasted
Instructions
- Whisk together garlic olive oil, lemon juice, salt, and pepper in a small mixing bowl.
- Add arugula, half of parmesan cheese, and half of almonds to a large mixing bowl. Toss with vinaigrette until combined. Place on a serving tray and top with remaining parmesan and almonds. Serve immediately.
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