Lemon Arugula Salad – A Delightful, Plant-Based Meal with Flavor
Hearty salads bring a whole lot of nutrition and fill me up so I’m not searching for a snack an hour after lunch. Just like with green smoothies, a good salad needs a balance of carbs, protein and healthy fat. My Lemon Arugula salad is definitely loaded with hearty plants and could arguably be the best arugula salad you’ll make.
I’d rather drink my greens over chewing them, so if I make a salad it’s got to be great. Trust me when I say this salad is #worthit.
Best Arugula Salad Recipe
This salad was created with both presentation and flavor in mind. I wanted a beautiful dish as well as something to fill me up.
Make sure the barley is cooked before adding it to this arugula salad. If you know you won’t have time to cook it day-of, cook it beforehand!
My tarragon dressing can also be made ahead of time, just give the jar a good shake before pouring it over the finished salad.
If you want to add even more flavor to this dish then toast the walnuts before adding them.
What is Arugula?
Arugula is in the same leafy green family as kale, and is not a mild veggie. It is however loaded with health benefits since it’s high in calcium, potassium, folate and vitamins C, A and K.
I love using arugula in salads, on top of pizza and even in pesto. If it’s a bit too strong for you to use as the only base in this salad then don’t toss it altogether! Pair it with mixed greens or spinach and enjoy its peppery addition to your lunch.
Tips for Tarragon Dressing
If you want a super simple dressing then this one is for you! Simply toss all the ingredients into a jar with a good lid then shake to mix. You can refrigerate until ready to use.
I recommend using fresh tarragon since dried tarragon has a completely different taste and flavor. I know it’s easy to swap fresh for dried when using something like basil, however that’s just not the case with this unique herb.
If you want to keep this dressing vegan, swap in maple syrup for the honey.
Arugula Salad FAQs
I chose crispy fennel and walnuts along with a lemon tarragon dressing for my arugula salad. The dressing especially helps tone down the bite from the arugula.
Pair it with flavors that help balance it out. I pair arugula with a zesty tarragon dressing and use fennel to help tone down the bitterness and boost the flavor.
Arugula is actually in the cruciferous family along with kale, broccoli and bok choy. It’s got a strong flavor so you could try half arugula, half spinach (or lettuce) until you get used to the flavor and kick.
Delicious Salad Recipes
Ready for more incredible salads? Then try out another one of my creations below:
Lemon Arugula Salad
This lemon arugula salad is a feature on any table. It’s got unique (yet findable!) ingredients + an elevated flavor profile that makes me feel like I’m at a fancy restaurant. The perfect salad to mix up your lunch routine.
- ½ cup barley (uncooked)
- ½ fennel bulb (thinly sliced)
- 4 cups arugula
- ½ cup sugar snap peas
- ¼ cup walnuts (chopped)
- 2 tablespoon green onion (thinly sliced)
Lemon Tarragon Dressing
- 2 tablespoon lemon (juiced)
- 1 teaspoon honey
- ¼ cup olive oil
- 2 tablespoon tarragon (fresh)
- ½ teaspoon Dijon mustard
- dash sea salt
- dash ground black pepper
- 1 tablespoon chives (chopped)
Cook barley according to package. Allow to cool.
Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.
Place the fennel in a bowl with arugula, barley, pea pods, walnuts and green onions.
For Dressing: place all ingredients in a small jar and shake well. Refrigerate until ready.
Drizzle dressing over the salad, gently toss and serve immediately.
- Swap barley with cooked quinoa.
- To make the dressing vegan, swap in maple syrup for honey.
- The dressing will keep for up to 1 week in the fridge.
- Barley can be cooked ahead of time then refrigerated until ready to be used in salad.
Calories: 573kcal (29%) Carbohydrates: 51g (17%) Protein: 12g (24%) Fat: 39g (60%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 11g Monounsaturated Fat: 21g Sodium: 68mg (3%) Potassium: 963mg (28%) Fiber: 13g (54%) Sugar: 6g (7%) Vitamin A: 1728IU (35%) Vitamin C: 39mg (47%) Calcium: 220mg (22%) Iron: 6mg (33%)