This is a two-handful greens salad โ arugula and baby spinach โ dressed with a sharp lemon vinaigrette and finished with cucumber, red onion, and parmesan. It takes five minutes and uses ingredients most people already have. The honest reason to make it: itโs a genuinely fast side that holds its own next to fish, grilled chicken, or a bowl of soup.
Why this recipe works
Two things carry this salad. First, the dressing is built with both fat and acid โ olive oil and fresh lemon juice โ which means it actually coats the leaves rather than sliding off. Bottled lemon juice works in a pinch, but fresh juice has a brightness that makes a real difference here, especially on peppery arugula. Second, the parmesan goes into the dressing, not just on top. Even a teaspoon of finely grated parmesan adds a faint savory depth that keeps the dressing from tasting flat. Dress it at the table โ a pre-dressed salad goes limp fast, and arugula wilts faster than most greens.
What can go wrong
- Wet greens dilute the dressing. Spin or pat the arugula and spinach dry before you start. Water on the leaves prevents the oil from clinging, and you end up with a puddle at the bottom of the bowl.
- Red onion overpowers everything. Raw red onion is sharp. If yours tastes harsh, soak the chopped pieces in cold water for five minutes, then drain. It takes the edge off without losing the flavor.
- The dressing separates before you use it. Lemon juice and olive oil donโt stay combined on their own. Whisk the dressing right before pouring, or give the small dish a quick stir. Donโt mix it and walk away.
- Cucumber makes the salad watery. If your cucumber has large seeds, scrape them out with a spoon before chopping. Seedy cucumber releases a lot of liquid and softens the other ingredients quickly.
- Under-seasoned dressing. Taste the dressing before it goes on the greens. Lemon-forward dressings need enough salt to balance the acidity โ if it tastes one-dimensional, add a small pinch more salt and taste again.
Storage and make-ahead
This salad is best eaten right after itโs dressed โ within about 15 minutes. If you want to get ahead, store the dry greens loosely in a container lined with a paper towel (it absorbs moisture) and refrigerate for up to a day. Keep the chopped cucumber and red onion in a separate small container. Mix the dressing and store it in a jar in the fridge for up to two days; shake or stir before using. Once dressed, leftovers donโt keep well โ the arugula turns soft and the cucumber weeps. If youโre making this for a group, set everything out and dress individual portions rather than the whole bowl at once.
Arugula Spinach Salad With Lemon Dressing
Equipment
- Large salad bowl
- Small mixing bowl or jar with lid
- Whisk or fork
- Microplane or fine grater (for parmesan)
- Chefโs knife and cutting board
Ingredients
- 4 cups arugula fresh, loosely packed, 80g
- 2 cups baby spinach leaves fresh, loosely packed, 40g
- ยผ cup red onion thinly sliced, 35g
- ยฝ cup cucumber chopped, 65g
- 4 tablespoons lemon juice fresh, 60ml, about 2 lemons
- 2 tablespoons olive oil extra virgin, 30ml
- ยผ teaspoon fine sea salt
- โ teaspoon freshly ground black pepper
- 1 teaspoon parmesan cheese finely grated, plus more for serving, 3g
Instructions
- Pat the arugula and baby spinach dry with a clean tea towel or salad spinner. Dry leaves are essential โ any surface moisture will dilute the dressing and make the salad soggy.4 cups arugula, 2 cups baby spinach leaves
- In a large bowl, mix arugula and baby spinach.4 cups arugula, 2 cups baby spinach leaves
- In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and grated parmesan until combined.4 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 teaspoon fine sea salt, 1/8 teaspoon freshly ground black pepper, 1 teaspoon parmesan cheese
- Pour the dressing over the greens and toss gently to coat evenly.
- Add the chopped cucumber and sliced red onion. Toss lightly to combine.1/4 cup red onion, 1/2 cup cucumber
- Serve, sprinkling a bit of grated parmesan (or shave some of the real stuff!) to garnish.1 teaspoon parmesan cheese
Notes
Nutrition
Frequently asked questions
Can I use bagged pre-washed arugula and spinach?
Yes, bagged pre-washed greens work fine here. Still pat them dry before using โ even โpre-washedโ greens often have surface moisture that will water down the dressing.
What if I donโt have fresh lemon juice?
Bottled lemon juice will work, but use slightly less โ about 3 tablespoons instead of 4 โ because bottled juice can taste more acidic and one-note. Taste the dressing before you add it to the greens and adjust from there.
Can I make this salad bigger to serve more people?
Straightforward to scale: the recipe as written serves two, so just double every ingredient for four servings. The one thing to watch is the dressing โ add it gradually and toss as you go, since a larger volume of greens doesnโt always need a perfectly proportional amount of dressing.