Anti Inflammatory Arugula Salad with Lemon and Parmesan
Peppery baby arugula, golden toasted pine nuts, and ribbons of shaved Parmesan come together in a salad that feels both effortless and a little bit special. The bright lemon dressing — built from fresh juice, a touch of zest, extra-virgin olive oil, and just a hint of Dijon — ties everything together with a clean, zippy flavor that never feels heavy. Each of those core ingredients pulls its weight from a wellness standpoint: olive oil is one of the most celebrated anti-inflammatory fats around, arugula delivers a hit of antioxidant-rich greens, and fresh lemon adds vitamin C without any processed fillers. Toasting the pine nuts in a dry skillet for just a couple of minutes deepens their flavor dramatically, so a small handful goes a long way. The whole thing comes together in under ten minutes and serves four, making it an easy weeknight side or a starter that looks far more impressive than the effort involved. There are no hidden additives or inflammatory seed oils to worry about — just whole, recognizable ingredients from start to finish.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- ¼ cup pine nuts
- 2 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ½ tsp lemon zest
- ½ tsp dijon mustard
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
Instructions
- 1
Set a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 2–3 minutes until golden and fragrant. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until the dressing is smooth and slightly emulsified.
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