Paleo Arugula Salad with Lemon and Parmesan

Total time13 min

Prep time10 min

Cook time3 min

Paleo Arugula Salad with Lemon and Parmesan

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Ingredients

4 servings

For the salad

5 oz baby arugula
¼ cup pine nuts
2 oz parmesan, shaved with a vegetable peeler
Sister River Foods Parma Vegan Parmesan Original 7 oz Sister River Foods Parma Vegan Parmesan Original 3.5 oz Plant-Based Parmesan Style Cheese Alternative
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative 8 Oz
Panacheeza Dairy Free Parmesan Style Grated Cheese Alternative, 16 oz
See all
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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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