Lemon Arugula Salad

This Lemon Arugula Salad is simple, vibrant, and deeply nourishing. Peppery arugula—known to support digestion—is paired with fresh lemon juice to gently stimulate liver pathways, while high-quality extra virgin olive oil provides anti-inflammatory, heart-healthy fats that help keep you satisfied.

Finished with delicate shavings of Parmigiano-Reggiano, this salad strikes the perfect balance of light and flavorful. For an extra boost of heart-healthy fats, add in creamy avocado which provides also a satisfying texture, making this dish feel a bit more indulgent while still supporting overall wellness. Other optional additions like toasted walnuts, pine nuts, or sliced almonds bring in minerals like zinc, while fresh berries offer a pop of sweetness and antioxidants. Enjoy it as a refreshing side, or turn it into a quick, nutrient-dense meal by adding grilled or leftover chicken.

Effortless, customizable, and ready in minutes—this is a go-to salad that truly does it all.

Lemon Arugula Salad.pdf

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Ingredients

• 5 ounces arugula (I like using baby arugula)

• ½-1 lemon (freshly juiced, to taste)

• 3 TBSP quality extra virgin olive oil

• ⅛ tsp sea salt

• ⅛ tsp freshly ground black pepper

• Parmigiano-Reggiano cheese to taste

• Optional add-ins:

  • Avocado

  • Toasted walnuts or pine nuts, sliced almonds

  • Strawberries or blueberries

  • Grilled or leftover chicken

Directions

• Wash and dry arugula. 

• Add arugula to a large serving bowl and drizzle with lemon juice and olive oil. 

• Season with salt and pepper and toss to coat the ingredients. 

• Use a vegetable peeler or grater to shave thin pieces of Parmigiano-Reggiano over the salad (start with ⅓-½ cup, then adjust to taste).

• Top with any extras (if using avocado, lightly fold into the salad - be gentle to keep it intact).

• Toss lightly and serve. Add additional salt and pepper to taste.