Arugula Salad With Lemon Vinaigrette Recipe

I love making my fresh arugula salad with lemon vinaigrette. The crisp arugula paired with zesty lemon juice and extra virgin olive oil creates a vibrant mix, perfectly seasoned with kosher salt and black pepper. A drizzle of honey can add a hint of sweetness for those who appreciate a delicate balance.

I recently came across this fresh, zesty salad that’s become one of my absolute favorites and I had to share it. The arugula salad with lemon vinaigrette is super easy and refreshingly tangy.

I mix 4 cups of crisp, washed arugula with a bright dressing made from 3 tablespoons of fresh lemon juice, 1/3 cup extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Sometimes I even add 1/2 teaspoon honey if I’m in the mood for a hint of sweetness.

This recipe reminded me of some other cool creations like lemon orzo arugula salad and trader joes lemon chicken arugula salad among a ton of other variations. Its simplicity makes it a perfect quick salad recipe for a healthful meal on busy days.

I love how the citrus tang and peppery arugula come together so effortlessly to create a dish that’s both light and satisfying.

Why I Like this Recipe

I really like this recipe because it’s super quick and easy to put together even when i’m in a rush. I love the tangy lemon flavor that just wakes up the arugula and makes the whole salad taste fresh. I also appreciate that i can tweak it with a bit of honey or extra salt if im feeling experimental which makes it feel like my own creation. Finally, i dig how light but satisfying it is, and i know i’m eating something healthy without all the fuss.

Ingredients

• Fresh arugula: Crisp, peppery leaves rich in fiber, vitamins, and antioxidants for good digestion.
• Lemon juice: Zesty liquid bursting with vitamin C that provide a tangy, refreshing salad kick.
• Extra virgin olive oil: Nutritious healthy fats offering rich flavor, smooth texture, and heart benefits.
• Kosher salt: Mineral-rich seasoning that naturally enhances flavor without overpowering your dish.
• Freshly ground black pepper: Spicy and aromatic addition that brightens salad taste and balance.
• Honey: Delicate natural sweetness that perfectly counteracts acidity while enriching dressing consistency.
• Together, these ingredients creates a healthy, vibrant salad bursting with flavor and balance.

Ingredient Quantities

• 4 cups fresh arugula, washed and dried
• 3 tablespoons fresh lemon juice (about one medium lemon)
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 1/2 teaspoon honey if you like a touch of sweetness

How to Make this

1. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, kosher salt, and black pepper. If you’re using honey for a bit of sweetness, add that now too.

2. Grab your bowl of washed and dried arugula and make sure it’s nice and clean before you start.

3. Drizzle the lemon vinaigrette over the arugula slowly so all the leaves gets a chance to be coated.

4. Toss the salad gently so that every leaf gets a little bit of that tangy dressing.

5. Taste it and if you feel like it needs a bit more salt or a dash more honey, go ahead and adjust.

6. Let the salad sit for a minute or two so the flavors can meld together proper.

7. Give it one more gentle toss before serving.

8. Enjoy your refreshing arugula salad right away while it’s crisp and zesty!

Equipment Needed

1. A small mixing bowl to whisk the lemon juice, olive oil, kosher salt, pepper, and optional honey.
2. A whisk for thoroughly blending the vinaigrette so it emulsifies nice and even.
3. Measuring spoons and a measuring cup to get the right amounts of lemon juice, oil, salt, pepper, and honey.
4. A large salad bowl for tossing the arugula with the dressing evenly.
5. A pair of salad tongs or a large spoon to gently toss the salad without bruising the leaves.

FAQ

Arugula Salad With Lemon Vinaigrette Recipe Substitutions and Variations

• If you don’t have arugula, try using baby spinach or mixed greens – they provide a similar texture even if the flavor is a bit milder.
• If fresh lemon juice isn’t available, you can swap it with lime juice; just use a little less since it’s usually more sour.
• If you are out of extra virgin olive oil, avocado oil or grapeseed oil can work as a substitute, although the flavor might change slightly.
• If you don’t have kosher salt, sea salt or even a light hand with table salt can be used instead – just adjust the amount to taste.
• If you’re not into honey or don’t have any, a dash of maple syrup gives a subtle sweetness that’s a nice alternative.

Pro Tips

1. Make sure your arugula is really dry before tossing it with the dressing cause any extra water can make the salad soggy and dilute the tangy flavor.
2. When you mix the lemon juice, olive oil, salt and honey, whisk it real good to help the oil and lemon blend together properly.
3. Taste as you go and add just a little extra salt or honey if needed so you dont end up overdoing it.
4. Let the salad sit for a minute or two after tossing so the flavors can really settle in but dont leave it too long or the leaves might get limp.