Arugula Salad Recipe

Prepare vegetables

Rinse the arugula thoroughly under cold water, then spin or pat dry until mostly moisture-free. Halve the cherry tomatoes. Peel (if desired) and seed the cucumber then slice thinly. Thinly slice the red onion into half-moons and separate into rings.

Toast nuts

In a small dry skillet over medium heat, add the walnuts (or pine nuts). Toast, stirring frequently, for 2–4 minutes until fragrant and lightly browned. Transfer to a small bowl to cool.

In a large mixing bowl, combine the dried arugula, halved cherry tomatoes, sliced cucumber, and sliced red onion. Toss gently to combine.

If using optional add‑ins, fold in sliced avocado and/or grilled chicken just before dressing so they remain fresh and separate.

Sprinkle the toasted nuts and shaved Parmesan over the tossed salad immediately before dressing.

Make the dressing: in a small bowl or jar, combine the lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk or shake briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds.

Taste and adjust seasoning — add more salt, pepper, or lemon juice to reach bright, balanced flavor.

Dress the salad: pour the dressing over the salad (start with about two-thirds of the dressing), and toss gently to coat evenly. Add remaining dressing if desired. Serve immediately.