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Fresh Arugula Salad with Lemon-Honey Dressing and Nuts
Youssef Hb

Fresh Arugula Salad with Lemon-Honey Dressing and Nuts

A fast, vibrant summer salad where peppery arugula meets zesty lemon-honey dressing and crunchy toasted pine nuts. Customizable for dietary needs and ready in 5 minutes, this salad balances simplicity with elegance.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: LUNCH
Cuisine: Contemporary
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Extra-virgin olive oil, 2 tablespoons (use light or refined olive oil for milder flavor)
  • Fresh lemon juice, 1 tablespoon (not bottled juice)
  • Honey, ¾ teaspoon (swap with maple syrup)
  • Dijon mustard, ½ teaspoon (sharp mustard boosts acidity)
  • Sea salt, ¼ teaspoon (adjust to taste)
  • Black pepper, to taste (freshly ground preferred)
  • Arugula, 5 ounces (washed and dried)
  • Shaved Parmesan/pecorino, ¼ cup (vegan option: nutritional yeast)
  • Toasted pine nuts, ¼ cup (can substitute toasted walnuts)

Method
 

  1. Whisk dressing: In a bowl, combine olive oil, lemon juice, honey, Dijon, salt, and pepper
  2. Toss greens: Add arugula and massage gently with the dressing (avoid over-mixing)
  3. Top with add-ins: Sprinkle cheese and pine nuts while greens remain crisp
  4. Adjust seasoning: Taste and add more lemon, salt, or honey as needed
  5. Serve immediately: Greens oxidize quickly after tossing

Notes

Use fresh lemon juice for brighter flavor (bottled lacks aroma)
Balance the dressing first before adding greens
Toast pine nuts in a dry skillet until golden (avoid burning)
Use room-temperature olive oil for smooth emulsification
Add extra cheese before serving for richer taste