The Little Green Salad
Total Time
15 minutes
Prep Time
10 mins
Cook Time
5 minutes
Rating
5 out of 5 stars
(9)
Ingredients
6 salads
- Arugula
- Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
- Freshly grated Parmesan
- ¼ cup olive oil
- 2 tablespoons lemon juice (more to taste)
- 2 teaspoons Dijon mustard
- Pinch of sea salt
- Freshly ground black pepper, to taste
- Sliced cherry tomatoes, avocado and sunflower seeds
- Thinly sliced cucumbers, radishes and almonds
- Thinly sliced fennel and pine nuts
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Preparation
Step 1
Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
Step 2
In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
Step 3
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Chef's notes
Feel free to change up the salad with suggested variations or try your own seasonal spin.
The salad pairs well with most main courses, especially Italian or Mediterranean dishes.
