Every ingredient in this Grimaldis Lemon Arugula Salad sings of summer freshness. The zesty lemon mingling with crisp arugula and a hint of tang is enchanting, and I find that each bite transports me to lively, sunlit afternoons. This recipe effortlessly brings exciting, healthy flavors into a vibrant, refreshing bowl.

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I want to share my take on a super simple but flavorful Arugula Salad With Lemon Vinaigrette that I think you’ll really dig. I started with 4 cups of fresh arugula tossed with 1/4 cup extra virgin olive oil and the juice of 1 lemon (about 3 tablespoons) which gives a tang that reminds me a bit of other citrusy dishes I’ve seen like that Trader Joe’s Lemon Chicken Arugula Salad.

I also added 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper for that basic seasoning kick and sometimes a teaspoon of Dijon mustard when im in the mood for something extra tangy. This light and refreshing salad is perfect for days when you want a quick, healthy bite that also brings in vibes of Arugula Lemon Parmesan Salad and those other citrus inspired flavors from your favorite recipes.

Enjoy experimenting and tweaking it to your taste its really a breeze.

Why I Like this Recipe

I like this recipe because it’s super quick and easy to put together, and I don’t have to spend hours in the kitchen. The fresh arugula and zesty lemon dressing just makes my taste buds so happy and it’s really refreshing on a hot day. I also love that it’s healthy, so I feel good about eating something that tastes great too. Plus, adding a bit of Dijon mustard gives it that extra tang that makes me smile every time.

Ingredients

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Fresh arugula are peppery and full of fibre, vitamins, plus antioxidants for good health.
Extra virgin olive oil bring healthy fats and a smooth flavor that carries the dressing.
Lemon juice add a tangy sour kick and plenty of vitamin C, enhancing freshness.
Salt boost flavor and balance the vibrant tastes of each ingredient perfectly.
Freshly ground black pepper add subtle heat and depth to the salad’s profile.
Optional Dijon mustard contribute an extra tang and complex character to the vinaigrette.

Ingredient Quantities

4 cups fresh arugula

1/4 cup extra virgin olive oil

Juice of 1 lemon (about 3 tablespoons)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Optional: 1 teaspoon Dijon mustard for extra tang

How to Make this

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1. Place 4 cups of fresh arugula in a large bowl.

2. In a small bowl, combine 1/4 cup extra virgin olive oil, the juice of 1 lemon (about 3 tablespoons), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3. If you’d like a tangier flavor, add 1 teaspoon Dijon mustard into the bowl.

4. Whisk the mixture really well until everything is nicely combined.

5. Drizzle the lemon vinaigrette over the arugula.

6. Toss the salad gently so the dressing is evenly spread across the leaves.

7. Give it a quick taste and adjust the seasoning if needed.

8. Serve immediately and enjoy your refreshing, healthy arugula salad!

Equipment Needed

1. A large bowl to hold the arugula
2. A small bowl for mixing the lemon vinaigrette
3. A whisk to thoroughly blend the dressing ingredients
4. Measuring cups and spoons to measure oil, lemon juice, salt, pepper, and mustard
5. A lemon juicer (or your hands if you dont have one) for extra juice extraction
6. Salad tongs or a large spoon for tossing the salad lightly

FAQ

Q: Can I make this salad dressing ahead of time? A: Yeah you can prep it ahead but keep in mind that the lemon juice may lose some of its punch over time so it's best to dress the salad just before serving.

Q: Is the Dijon mustard absolutely necessary? A: Not at all its completely optional so if you dont like that extra tang feel free to skip it.

Q: What if I dont have extra virgin olive oil? A: If you dont have extra virgin olive oil a light olive oil or even a mild canola oil could work but the flavour might be a bit different.

Q: Can i mix other greens with the arugula? A: Sure you can mix in some spinach or baby kale if your taste buds want a bit variety its all about what suits your palate.

Q: Does this salad go well with certain meals? A: Yeah its a great side dish for grilled meats or fish and works really well as a light lunch on its own, especially on a warm sunny day.

Arugula Salad With Lemon Vinaigrette Recipe Substitutions and Variations

Instead of fresh arugula, you could use baby spinach or mixed greens if that’s what you have
If you don’t have extra virgin olive oil, try using avocado oil or even grapeseed oil for a lighter flavor
If you’re out of lemon juice, white wine vinegar or apple cider vinegar can work pretty well in a pinch
You can substitute regular salt with kosher salt or sea salt using the same measurements
For the Dijon mustard, whole grain mustard can be a good alternative if you want a bit of extra texture

Pro Tips

1. Always taste your dressing before tossing it with the arugula so you can adjust things if it seems too sour or salty. Sometimes adding just a pinch more salt or even a tiny pinch of sugar can really balance it out.

2. If you have the time, let the arugula sit with the dressing for about 5 minutes before serving. This helps the leaves absorb some of the flavor, but be careful not to leave it too long or the salad might get soggy.

3. Use freshly squeezed lemon juice rather than bottled if you can. I know it takes a bit more effort but the fresh flavor really makes a difference in the taste.

4. When whisking the dressing, it can help if you use a fork if you dont have a whisk handy. The goal is to mix it well so the oil and lemon juice combine and give an even flavor across the salad.