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Arugula Salad with Lemon Vinaigrette

A refreshing and zesty salad featuring peppery arugula and a silky lemon vinaigrette, perfect as a light main dish or a side for family gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups fresh arugula, washed and dried Ensure leaves are thoroughly dried before mixing.
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice Adjust quantity to taste.
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper Or to taste.
Optional toppings
  • sliced almonds Can be swapped for walnuts.
  • cherry tomatoes
  • diced avocado Ensure it's Halal-friendly if adding cheese.

Method
 

Preparation
  1. Wash and dry the fresh arugula leaves thoroughly.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
Combining
  1. In a large mixing bowl, add the arugula and pour the vinaigrette over it. Gently toss until well-coated.
  2. Sprinkle any optional toppings like sliced almonds, cherry tomatoes, or diced avocado on top.
Serving
  1. Serve the salad immediately for the best texture and taste.

Notes

Dress the salad just before serving to prevent wilting. Avoid using bottled dressings to keep it fresh and healthy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but are best consumed right away.