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Fresh lemon arugula salad in white bowl with parmesan and tomatoes
Sophy

LEMON ARUGULA SALAD RECIPE

A quick and healthy lemon arugula salad that's ready in just 5 minutes. This peppery, nutrient-packed salad is perfect for weight loss with bright, zesty flavors.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 2 servings
Course: American, Mediterranean
Cuisine: Salad, Side Dish
Calories: 240
Ingredients Method

Ingredients
  

  • 4 cups baby arugula washed and dried
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 fresh lemon about 2-3 tablespoons
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
For the Salad:
  • 4 cups baby arugula washed and dried
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 fresh lemon about 2-3 tablespoons
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
Optional Toppings:
  • 1-2 tablespoons shaved Parmesan cheese
  • 1-2 tablespoons toasted pine nuts
  • ½ cup cherry tomatoes halved
  • 1 small garlic clove minced
Optional Protein Add-ons:
  • 4-5 oz grilled chicken breast sliced
  • 4 oz cooked shrimp
  • ½ cup roasted chickpeas

Method
 

PREPARE THE BOWL
  1. Place 4 cups of dry, clean baby arugula in a large mixing bowl (bigger than you think you need).
ADD OLIVE OIL FIRST
  1. Drizzle 2 tablespoons of extra virgin olive oil over the arugula. Using your hands, gently lift and toss the leaves until they're lightly coated with oil (about 15-20 seconds).
ADD LEMON & SEASONING
  1. Squeeze fresh lemon juice over the oiled arugula. Sprinkle with sea salt and freshly cracked black pepper.
TOSS GENTLY
  1. Toss the salad gently for 30 seconds using a lifting motion (not stirring). This ensures every leaf is perfectly coated without crushing.
TASTE & ADJUST
  1. Taste a leaf. Need more acidity? Add more lemon. Want more richness? Add a tiny drizzle of olive oil.
ADD TOPPINGS & SERVE
  1. Add your choice of optional toppings (Parmesan, pine nuts, cherry tomatoes). Serve immediately for best texture.