Arugula Salad

Salads do not have to be boring, and this arugula salad is proof; enjoy it as a light lunch or serve it as a side dish. In this delicious recipe, you get fresh, juicy strawberries, sliced creamy avocados, cherry tomatoes, crunchy pine nuts, and large shreds of salty parmesan cheese so big you can bite into them. The homemade dressing is then added to it for a mixture of sweet and tangy flavors of grape vinegar and zesty lemon with rich garlic, as well as the savory taste of oregano blended with olive oil.

When it comes to salads, this one is not shy. First, the greens are not your typical mild-tasting lettuce or spinach. No, the arugula is spicy and peppery with some tang to it. Then, the cheese is not shredded or crumbled like you would find in most regular salads. I like this parmesan to be large shreds so you can see and feel them. You know when you are biting into a piece of cheese in this salad. The rich saltiness bursts and then melts in your mouth.

The cherry tomatoes are cut in half, so you get all the flavors from them inside and outside, all over the salad. The avocado chunks are like biting into little pillows of buttery sweetness that blend well with the creamy, nutty pine nuts. Finally, the strawberries are the burst of sweetness that you do not expect in this salad, even though you can see them. The flavors all go together, even though you would not think they would.

The flavors of the dressing are incredible. With just a few ingredients, you can make this easy mixture to drizzle on top of this and other salads. Some vinegar, lemon, garlic, oregano, and olive oil are all you need. In fact, you can make this whole salad in 15 minutes. This is an easy lunch or you can serve it as a side dish with my crispy baked pork chops.

Why you will love this recipe 

• It is very inexpensive: With the exception of the avocado, everything is cheap.
• Full of unique ingredients: Surprise everyone with what goes into this salad.
• No cooking: Perfect for summer. No oven, stove, grill, or even a microwave.
• No dishes: In fact, the only dishes you have will be the bowls you eat out of.

What you’ll need to make arugula salad

Special items:

• Mixing and serving bowls
• Cooking utensils

Ingredients:

For the salad:

• Arugula – You can use regular or baby arugula but rinse and dry it first.
• Strawberries – Rinsed and dried thoroughly before slicing into quarter-inch pieces.
• Avocado – I like mine cut into chunks, but you can also slice them.
• Cherry tomatoes – Sliced in half or quarters. Sometimes, I use grape tomatoes.
• Pine nuts – Toasted and chopped for extra crunchiness and flavor.
• Parmesan cheese – Fresh and cut into large shreds you can see and bite into.

For the dressing:

• Extra-virgin olive oil – Ensure you get a high-quality oil for this recipe since the dressing is homemade.
• Grape vinegar – Some people call it wine vinegar. I buy grape vinegar homemade from grape juice, not wine, so it is grape vinegar. There is a difference. But you can use red or white wine vinegar.
• Lemon zest—Zesting your own lemons takes just a few minutes, costs way less than buying it from the store, and tastes so much better.
• Lemon juice – The same with lemon juice. You can do it at home and get no preservatives.
• Garlic – You will get none of the bitter aftertaste if you mince your garlic cloves.
• Oregano – Adds a bold and fresh aroma and a peppery and earthy flavor with a hint of sweetness.
• Salt
• Pepper

Fun fact

Arugula health benefits

Arugula is high in fiber and antioxidants. One of the most important antioxidants in leafy greens is Vitamin C which promotes tissue health. Another antioxidant is Vitamin A which supports immune function and eye health. Other benefits of arugula are calcium for the bones, potassium which is good for muscle contraction,

Folate for pregnant women, and Vitamin K, which is good for blood coagulation. You can certainly eat this green every day! Since it supports liver health because of all the fiber in the greens, it would only benefit your health! Just toss it with olive oil and lemon juice and you can enjoy these nutritious greens daily.

How to make arugula salad?

1. Prep: Wash and dry the arugula first, using a salad spinner. Prep the other ingredients as well.
2. Make the dressing: First, add the dressing ingredients to a small bowl and whisk until combined.
3. Mix and serve: Then, add the dressing to all salad ingredients except the cheese in a large bowl. Toss until all ingredients are evenly coated, then top with the parmesan shreds before serving.

Expert tip

Choosing the best avocado

For some reason, healthy food always costs more than junk food. You can get a cheeseburger from a fast-food joint for less than the price of a single avocado. Yes, avocados are indeed expensive. But they are so good for you and taste so delicious. Why? Because it costs more to produce them. The water consumption is over a million gallons per acre, which is a lot of money. So, you must ensure you get your money’s worth when buying them.

For the most part, you should go by the weight, texture, firmness, and color. The weight should be heavy no matter what kind of avocado you get. Ripe avocados should be bumpy and a bit soft. You should be able to squeeze it just a little bit, but it should be smooth. However, if it is hard, it needs time to ripen. The color can depend on the type. But overall, they should almost always be black or dark green. Bright green avocados are usually not ripe.

Try the stem test. An avocado is healthy and ripe if it comes out easily and is green underneath. Some say bumpy avocados have more fat and calories than smooth ones, but I am not sure if that is true. Also, avoid any that have blemishes, soft spots, or bruises. And make sure they do not smell weird. Once ripe, store avocados at room temperature in an airtight container.

Recipe variations and add-ins:

• Spicy salad: To spice up your salad, add spicy ingredients like red pepper flakes, chopped poblano peppers, and cayenne pepper.
• More fresh herbs: Add as many fresh herbs as you like. Some of the ones I like are parsley, thyme, rosemary, basil, and sage.
• South of the border: Make it a with aMexican twish. Add green and red chiles, black beans, corn, taco seasoning, cilantro, and olives. Then, top it with crushed tortilla chips, sour cream, and salsa.
• More cheese: You can always add more cheese. Shredded cheddar, mozzarella, or crumbled feta would all be great.
• Add meat: Make it heartier with chopped bacon, shredded rotisserie chicken, grilled chicken ham, or turkey.
• Seafood: Add more protein by topping mixing in cooked shrimp.
• Crunch: All some croutons, walnuts, or pecans, for extra crunchiness.

Serving suggestions:

Arugula salad can be served alone or as a side dish. Try one of these ideas.

• This is a light and healthy salad, and its perfect for a balanced diet. You can pair it with these salmon patties.
• Another way to enjoy this salad is with this wine-roasted beef tenderloin. It is the perfect meal for a dinner party with a couple of side dishes.
• I love this salad for a light dinner, or picnic, paired with shrimp rolls or grilled chicken Caesar sandwiches.
• You will have a hit if you pair it with lemon pepper chicken, garlic brown sugar glazed salmon, and ambrosia salad for dessert!
• It also goes great with turkey burgers and sweet grilled potatoes.
• Speaking of wine, a bottle of Gruner Veltliner or Picpoul would pair well with this salad.

Frequently asked questions

Is arugula a type of lettuce?

Even though arugula is commonly used in place of lettuce and salad greens, it is not lettuce. It is a Mediterranean plant from the Brassicaceae family related to kale, cabbage, watercress, brussels sprouts, mustard, broccoli, and cauliflower. Other names for arugula include eruca and garden rocket, as well as rucola and roquette. However, I like to use it in salads and on sandwiches in place of lettuce or spinach because of its unique peppery taste and all of its nutrients and vitamins.

Is arugula a superfood?

According to nutritionists, arugula is a vegetable that is low in fat and calories and high in nutrients, making it a healthy choice and, some say, a superfood. It is packed with vitamin C for your immune system and vitamin A, essential to your vision and heart. The potassium in arugula is known for maintaining a healthy blood pressure. The amount of calcium you can get from it can also help build healthy muscles, teeth, and bones. It also has fiber, antioxidants, phytochemicals, iron, and folate, among other nutrients.

How can you reduce the gassiness from arugula?

The gas you get from eating cruciferous vegetables like arugula is caused by fiber, and the best way to reduce this is to blanch it first. Blanching is quickly boiling or steaming your arugula for a very short time before cooling it in ice water. I typically use a spider strainer or fry basket to dip the arugula into a large pot of boiling water for 30 seconds. Then, I immediately dip it into a large bowl of ice water for 30 seconds. After, I lay it out on paper towels to dry or spin it in a salad spinner. It also removes bitterness.

How can I remove the bitterness from arugula?

As mentioned above, blanching is a great way to remove bitterness. But you can also soak it in vinegar or lemon juice. Since you are using lemon juice and vinegar for this recipe, let it soak in the dressing for a few minutes before serving, and you will notice a remarkable difference. It will still have the peppery taste, which makes it so unique. If you do not like the strong taste, try baby arugula. It is much milder.

How to store leftovers:

• Refrigerate: If you plan to keep your salad for more than one day, do not put any dressing on it. You can refrigerate it for two days in an airtight container. Once the dressing is on, it will get soggy within 24 hours.   
• Freezing: Freezing is not recommended.   

More healthy salads to try:

Recipe tips:

• This salad has a variety of vegetables. You can change them as you wish, but keep the arugula and the dress. I would not change the avocado, nuts, or cheese either. They are part of the salad.
• To reduce gas and prevent bitterness, blanch your arugula for 30 seconds.
• Another way to remove some bitterness is to soak it in lemon juice or vinegar.
• Try baby arugula for a milder-tasting salad. It has less bitterness and peppery flavor.
• Choose a dark avocado with bumpy, firm, but squeezable skin. It should be heavy and free of blemishes or spots.
• Store your avocado at room temperature out of direct sunlight if it is not ripe.
• After it ripe, put it in an airtight container and keep it at room temperature for several days.
• To speed up the ripening, put it in a paper bag. To slow the ripening process, place the avocado in the refrigerator.
• Once cut, brush them with lemon juice or olive oil to avoid browning.