Simple Lemon Arugula Salad with Parmesan

Arugula salad tossed with shaved parmesan cheese, herbs, and pumpkin seeds.

5 from 1 vote

Simple Lemon Arugula Salad with Parmesan

Simple Arugula Salad with Parmesan is a perfect balance of flavors and textures, using basic ingredients, making it a delightful addition to any meal.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Servings: servings

Calories: 150kcal

Author: Lisa Johnson

Ingredients

Lemon Vinaigrette

1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice fresh squeezed
0.5 teaspoon Dijon mustard
pinch kosher salt
pinch ground black pepper

Arugula Salad

2 ounces fresh arugula leaves washed and dried - about 2 cup lightly packed
1 tablespoon chopped Italian parsley or herb of you choice - tarragon, herbs de Provence
0.5 tablespoon sliced green onions or chives
1 tablespoon raw pumpkin seeds toasted pine nuts, pistachios, pecans, etc.
0.25 cup shaved parmigiano regiano cheese plus more for serving

Optional Toppings

feta or goat cheese
cherry tomatoes halved
diced avocado
sliced strawberries

Instructions

Whisk olive oil, lemon juice, mustard, black pepper, and pinch of salt together in a large mixing bowl vigorously until thoroughly combined.
Add arugula and gently toss the salad to ensure the arugula is evenly coated with the vinaigrette.
Use a vegetable peeler to shave thin slices of Parmesan cheese directly over the arugula. Add the fresh herbs and crunchy add-ins, then gently toss to combine.
Arrange the salad on a serving platter or individual plates. You can add a twist of lemon zest for added visual appeal, if desired.
Serve immediately for the best texture and flavor

Notes

To keep arugula fresh, store it in the refrigerator. Keep the leaves dry and store them in a plastic bag or container with a paper towel to absorb excess moisture. This will help prevent wilting.
If you don’t have Dijon mustard, you can use whole grain mustard or even a small amount of regular yellow mustard. The mustard helps emulsify the dressing, giving it a creamy consistency.
Freshly squeezed lemon juice is recommended for the best flavor. Bottled lemon juice can have a different taste and may contain additives and preservatives.
Store leftover, dressed salad in an airtight container in the refrigerator for up to one day. It will not be as fresh and crisp, but still delicious.

Nutrition