This Fresh Spring Arugula Salad is a light, vibrant dish full of good for you veggies. It is topped off with an easy lemon-mint vinaigrette.
Are you ready for a tasty, healthy salad that is full of fresh flavor and so easy to make? Maybe your taste buds are already excited to take a bite. It is perfect for spring and any gathering.
- Arugula - this peppery tasting green pairs well with many ingredients such as what is used in this recipe. It also is a good source of vitamins.
- Radicchio - is it lettuce or cabbage? Neither it is considered a chicory or endive and gives this salad a unique flavor and a bit on the bitter side - a little goes a long way and we loved the crunch.
- Asparagus - this young, tender stalk tastes great being raw when shaved into thin strips.
- Peas - sugar snap peas were used which means the entire pod is edible. You could also substitute snow peas. If you use garden peas, just use the peas and not the pod due to it toughness.
- Watermelon Radish - this pretty radish is a cousin to a traditional radish but is milder. It will still have a peppery bite but also has a bit of sweetness too and look at all the color! It was the first time I used them and will definitely use in salads again.
- Fruit - the strawberries paired very well with the other ingredients. If you are not a fan, try raspberries or blackberries.
- Cheese - shaving small pieces of parmesan cheese gives this salad a nice tangy flavor. A milder cheese such as feta could be substituted.
- Herbs - there is nothing like fresh mint to really elevate this salad. I tossed a couple fresh leaves in it and also made the vinaigrette with them.
- Lemon - use fresh juice when making the vinaigrette dressing.
Please see recipe card for quantities and instructions.
Step by step instructions are not provided for making this Fresh Spring Arugula Salad. Just get a platter and build as you go with the ingredients.
Make the lemon-mint vinaigrette by combing the ingredients in a small food processor (see recipe card for amounts).
You are in charge of making this salad exactly how you like! A few simple changes can make it just as tasty.
- Lettuce - instead of arugula, you can use romaine lettuce or spinach
- Fruit - as mentioned above other berries could be substituted
- Cheese - feta or goat cheese would give it a milder flavor
- Radishes - if you can't find watermelon ones, traditional radishes sliced thin would work too
- Nuts - while I had intentions of adding some I totally forgot! Sliced almonds or sunflower seeds would work well.
- Dried Fruit - try some craisins or raisins
I used a small food processor to make the vinaigrette.
The salad is best served when made. You could have all ingredients prepped the day ahead and assemble day of. The only exception is the vinaigrette. It can be made a day or two ahead - I would say it even tastes better when it melds together that long.
Get the Recipe
- 2 cups arugula lettuce
- 10 sugar snap peas
- ½ cup radicchio
- ½ cup sliced strawberries
- 4 stalks asparagus, shaved into thin strips
- ¼ cup parmesan cheese, shaved
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon dijon mustard
- ½ clove garlic, minced
- 10 leaves mint, chopped
- 1 tablespoon honey
- S&P to taste
- Divide the salad ingredients onto 2 plates
- In a small food processor, combine the vinaigrette ingredients and whirl until well blended
- Drizzle dressing onto salad
Please note you will probably have extra vinaigrette
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 11mgSodium: 264mgCarbohydrates: 30gFiber: 3gSugar: 19gProtein: 6g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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