Whole 30 Arugula Salad with Lemon and Parmesan
Total time13 min
Prep time10 min
Cook time3 min
4.8(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!