Categories
Juice

Lemon Arugula Salad – A Delightful, Plant-Based Meal with Flavor

arugula salad

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 with walnuts, snap peas and fennel

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.

ingredients for a filling lemon arugula salad

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.

simple tarragon dressing

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.

simple lunch recipe made with plants

Arugula Salad FAQs

What goes well with arugula?

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.

How do you make arugula less bitter?

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.

Is arugula a lettuce?

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.

easy and delicious salad recipes

Delicious Salad Recipes

Ready for more incredible salads? Then try out another one of my creations below:

arugula salad

Lemon Arugula Salad

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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.

Total Time20 minutes

Servings2

Ingredients

  • ½ cup barley (uncooked)
  • ½ fennel bulb (thinly sliced)
  • 4 cups arugula
  • ½ cup sugar snap peas
  • ¼ cup Walnuts (chopped)
  • 2 . green onion (thinly sliced)

Lemon Tarragon Dressing

  • 2 . lemon (juiced)
  • 1 test honey
  • ¼ cup olive oil
  • 2 . tarragon (fresh)
  • ½ test Dijon mustard
  • dash sea ​​salt
  • dash ground black pepper
  • 1 . chives (chopped)

Instructions

  • 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.

Notes

  • 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.

Nutrition (estimated)

Calories: 573kcal (29%) Carbohydrates: 51g (17%) Protein: 12g (24%) Fat: 39g (60%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 11g Monnounsaturated 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%)

Categories
Juice

Strawberry Arugula Salad – Loaded Spring Salad with Berries and Lemon

strawberry arugula salad

Nothing rings in Springtime like strawberries, fennel and arugula. I originally created this strawberry arugula salad for my cookbook, Simple Green Meals, and it is definitely a favorite.

While this salad recipe may contain a few plants you aren’t familiar with, give it a try! These were new to me at one time too, and I got to discover just how incredible they are. Trust me.

Fresh, homemade dressing to top a homemade salad

Strawberry Arugula Salad Recipe

For an extra creamy dressing, combine all dressing ingredients (except for the poppy seeds!) in a blender or food processor. Blend until creamy. You may need to add a bit of water to help it blend well. Hand mix in the poppy seeds, then store in the fridge until ready to serve.

Slice the fennel bulb, Meyer lemon, strawberries, almonds and orange, then toss with the arugula and berries. Once you’re ready to eat, shake up that homemade vinaigrette and pour over the salad.

I won’t judge if you lick the bowl on this one. It’s ridiculously good. I love Meyer lemons so much I started growing them in my yard and eating them like apples. If this is your first time trying one then I dare you not to immediately fall in love :-).

fennel, lemon and arugula for a delicious meal

Easy Ingredient Swaps

While Meyer lemons are definitely preferred (they have the best flavor) in this strawberry arugula salad, you *can* swap them out for regular lemons. Just know they will be tarter and smaller. You can swap fennel for white onions as well as the berries for any berries you have on hand.

If you need this salad to be nut-freethen swap the almonds with hemp hearts or sunflower seeds, and swap the cashews in the lemon vinaigrette with the same.

perfect spring recipe that is 100% plant based

Strawberry Salad FAQs

What goes well with arugula?

Arugula typically has a stronger, peppery flavor. I like to pair it with lighter, sweeter ingredients like berries as well as tangy fruit like oranges.

What dressing is best on a strawberry arugula salad?

My Meyer Lemon Vinaigrette is the perfect pairing for this salad. It’s sweet, tangy and creamy.

How long does a strawberry arugula salad stay fresh?

If you mix up this salad without the dressing it can keep up to 48 hours in the fridge. For the best results though, I recommend eating it right away.

ingredients for strawberry lemon arugula salad

The Best Salad Ingredients

This strawberry arugula salad will leave you feeling great inside and out. The rawkstar ingredient list includes antioxidant-rich fruits, peppery leafy greens and a beautifully creamy salad dressing.

Arugula– This leafy green is in the same family as kale, broccoli and brussels sprouts, with the same powerful health benefits.

Fennel– A super-fiber bulb that is lightly licorice-flavored and crunchy.

Orange– A vitamin C powerhouse.

Berries– All the berries in this arugula salad are bursting with antioxidants that fight cancer, aid in cell repair and taste heavenly.

Mayer lemon– Lemons can help lower blood sugar through their pectin.

more fresh recipes made with plants

Leafy Salad Recipes

Salad lovers unite over these decadent recipes. If you’re looking for new salad inspiration then I’ve got you covered. I like a beautiful plate, and that’s exactly what you’ll find in these recipes:

Don’t forget to let me know how you like my strawberry arugula salad below! It’s got many of my favorite fruits and veggies, so I hope you love it too.

Strawberry Arugula Salad

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Total Time10 minutes

Servings2

Ingredients

  • 4 cups arugula
  • ½ fennel bulb (very thinly sliced)
  • 1 orange (peeled and segmented)
  • ½ cup strawberries (sliced)
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ Mayer lemon (seeded and very thinly sliced)
  • ¼ cup sliced ​​almonds

Meyer Lemon Vinaigrette

  • 2 . cashews (soaked for 1 to 4 hours)
  • 2 . Mayer lemon (juiced)
  • 1.5 test honey
  • ¼ test sea ​​salt
  • dash ground black pepper
  • 2 . olive oil
  • 1.5 test poppy seeds

Instructions

  • Combine the cashews, lemon juice, honey, salt and pepper in a blender or food processor and puree until smooth. Add a teaspoon of water if needed. Mix in poppy seeds and set aside.

  • In a separate bowl, combine the arugula, fennel, oranges, berries, lemon and almonds.

  • When ready to serve, drizzle dressing on top.

Notes

  • Store dressing in a jar with a tight-fitting lid and keep in the refrigerator for up to 1 week.
  • Swap in whatever berries you have on hand.
  • Hemp hearts or sunflower seeds can be swapped in for almonds in the salad and for the cashews in the dressing.
  • Meyer lemons are less tart and much sweeter (and larger) than regular lemons. You can swap in regular lemons if you can’t find Meyer lemons, yet it will change the flavor of the salad and vinaigrette.

Nutrition (estimated)

Calories: 488kcal (24%) Carbohydrates: 41g (14%) Protein: 12g (24%) Fat: 35g (54%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 7g Monnounsaturated Fat: 22g Trans Fat: 1g Sodium: 336mg (15th%) Potassium: 952mg (27%) Fiber: 12g (50%) Sugar: 20g (22%) Vitamin A: 1213IU (24%) Vitamin C: 89mg (108%) Calcium: 253mg (25%) Iron: 4mg (22%)