Arugula Lemon Salad Fresh (Print Version)

A vibrant arugula salad with zesty lemon dressing and Parmesan shavings for fresh flavor.

# What You'll Need:

→ Salad

01 - 4 cups fresh arugula, washed and dried
02 - 1.5 oz Parmesan cheese, shaved
03 - 1 small shallot, thinly sliced (optional)

→ Lemon Dressing

04 - 3 tbsp extra-virgin olive oil
05 - 1 tbsp freshly squeezed lemon juice
06 - 1 tsp lemon zest
07 - 1 tsp honey or maple syrup
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined.
02 - Place arugula and shallot, if using, in a large salad bowl. Drizzle with dressing and toss gently to coat evenly.
03 - Transfer salad to serving platter or individual plates. Top with Parmesan shards and serve immediately.

# Additional Tips::

01 -
  • It comes together in 10 minutes, no cooking required, which means dinner can happen even on your most chaotic days.
  • The bright lemon dressing wakes up the peppery arugula in a way that feels both elegant and entirely unpretentious.
  • Parmesan shards add a salty, umami punch that transforms simple greens into something you'll actually look forward to eating.
02 -
  • Dress the salad just before serving, not ahead of time—arugula wilts remarkably fast once it hits acid and oil, and the whole point is that satisfying crunch.
  • The dressing will taste slightly sharp before it mingles with the greens; trust it, because the peppery arugula is there to balance that brightness.
03 -
  • Chill your salad bowl in the refrigerator for a few minutes before assembling; it keeps everything cooler longer and makes the whole eating experience more refreshing.
  • Make extra dressing and keep it in a small jar in the fridge—it's just as good on scrambled eggs, roasted vegetables, or grilled bread the next day.
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