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Bright lemon arugula salad with Parmesan and pine nuts

Lemon Arugula Salad

A light, zesty salad that transforms simple ingredients into a showstopper. Peppery arugula meets bright lemon, rich Parmesan, and crunchy pine nuts for a five-minute masterpiece that feels straight out of a bistro.
Prep Time 5 minutes
Total Time 5 minutes
Course Salad, Side Dish
Cuisine Healthy, Mediterranean
Servings 4 servings
Calories 280 kcal

Equipment

  • Mixing Bowl
  • Whisk

Ingredients
  

Salad Base

  • 5 cups fresh arugula washed and dried

Dressing

  • ¼ cup fresh lemon juice about 2 lemons
  • ½ tsp lemon zest optional, for extra brightness
  • ¾ cup extra virgin olive oil
  • ½ tsp Dijon mustard for emulsifying the dressing
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper freshly ground

Toppings

  • ½ cup Parmesan cheese shaved
  • ¼ cup pine nuts toasted

Instructions
 

  • Toast pine nuts in a dry skillet over medium heat for 3 minutes, stirring frequently, until golden and fragrant.
  • In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, salt, and black pepper until well emulsified.
  • Add arugula to a large serving bowl and drizzle with half the dressing. Toss gently using your hands or tongs to coat the leaves.
  • Sprinkle Parmesan shavings and toasted pine nuts over the top.
  • Drizzle the remaining dressing just before serving. Toss lightly and enjoy!

Notes

For a vegan alternative, swap Parmesan for nutritional yeast and pine nuts for crushed walnuts. Store dressing separately for meal prep.
Keyword Arugula, Lemon, Quick & Easy