Go Back Email Link
+ servings
Arugula salad with parmesan and balsamic
Print Recipe
5 from 3 votes

Arugula Salad

This is hands down our favorite Arugula Salad recipe! It's a light mix of baby arugula, grated Parmesan, balsamic vinegar, and fresh lemon juice. Sprinkle with flaky sea salt for a 5 minute salad that is so full of flavor! GF
Prep5 mins
Cook0 mins
Total5 mins
Course: Salad
Cuisine: American, Italian
Keyword: easy salad recipe, no cook salad, simple salad recipe
Servings: 2 servings
Calories: 190kcal
Author: Ari Laing


  • Large serving bowl


  • 2 ½ oz baby arugula
  • cup Parmesan grated
  • 1 ½ Tbsp extra virgin olive oil
  • 1 Tbsp aged balsamic vinegar
  • 1 medium lemon juiced
  • ½ tsp flaky sea salt


  • Make the salad. Place arugula in a large serving bowl, then sprinkle with ⅓ cup grated parmesan. Drizzle with 1 ½ Tbsp extra virgin olive oil and 1 Tbsp balsamic vinegar. Squeeze the juice of half a lemon on top, then sprinkle with ½ tsp flaky sea salt. Toss, if wanted. Serve immediately!


  • Serves 2 as a big salad, or 4 as an appetizer.


Calories: 190kcal | Carbohydrates: 8g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 861mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 983IU | Vitamin C: 34mg | Calcium: 271mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!