Anti Inflammatory Vegan Arugula Salad with Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 1 small fennel bulb, very thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- ¼ cup vegan parmesan, shaved or grated
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, salt, and black pepper until the dressing is smooth and emulsified.
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