The Perfect 5-Minute Arugula Salad with Parmesan
This everyday arugula salad is, hands down, the salad I make most often in my own kitchen. It takes less than five minutes, but the combination of the lemon and flaky sea salt makes the arugula absolutely sing. It’s light, refreshing, and the perfect earthy companion to everything from grilled steak to a rich pasta.
Servings: 2 servings
Calories: 190kcal
Video
Equipment
Large serving bowl
Ingredients
- 2½ oz baby arugula
- ⅓ cup Parmesan, grated
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 medium lemon, juiced, about 3-4 Tbsp
- ½ tsp flaky sea salt
Instructions
- 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!
Notes
- Serves 2 as a big salad, or 4 as an appetizer.
Nutrition
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!
