Arugula Spinach Salad With Lemon Dressing

I recently had my first arugula spinach salad and I couldn't get enough of it since then. To know what I'm raving about, here's the recipe.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Salad

Cuisine Mediterranean

Servings servings

Calories 170 kcal

Equipment

Large salad bowl
Small mixing bowl or jar with lid
Whisk or fork
Microplane or fine grater (for parmesan)
Chef's knife and cutting board

Ingredients

4 cups arugula fresh, loosely packed, 80g
2 cups baby spinach leaves fresh, loosely packed, 40g
¼ cup red onion thinly sliced, 35g
½ cup cucumber chopped, 65g
4 tablespoons lemon juice fresh, 60ml, about 2 lemons
2 tablespoons olive oil extra virgin, 30ml
¼ teaspoon fine sea salt
⅛ 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 — 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

Storage: Store undressed greens in a paper-towel-lined container in the fridge for up to 1 day. Keep chopped cucumber and red onion in a separate container. The dressing keeps in a sealed jar in the fridge for up to 2 days — shake well before using.

Make-Ahead: Prep all components separately and assemble just before serving. Dressed salad does not hold — arugula wilts and cucumber weeps within 15 minutes.

Substitutions: Swap baby kale for spinach, or use all arugula for more peppery heat. Pecorino Romano works in place of parmesan for a sharper, saltier dressing. Sherry vinegar or white wine vinegar can replace up to half the lemon juice.

Pro Tip: Whisk the parmesan into the dressing first — it emulsifies slightly with the lemon juice and oil, creating a creamier coating that clings to the leaves far better than a simple drizzle.

Serving Suggestion: Serve alongside grilled salmon, roast chicken, a frittata, or a bowl of soup for a light, balanced meal.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 8gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 370mgPotassium: 427mgFiber: 2gSugar: 3gVitamin A: 3810IUVitamin C: 29mgCalcium: 127mgIron: 2mg

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