The Easiest Arugula Salad
Yield: 2 generous servings (easy to scale up or down as needed)
This recipe is easy to customize, and I've included a list of my go-to add-ins along with a variety of options that will transform the simple salad into a satisfying meal.


  • 4 ounces baby arugula (4 generous handfuls or 4 lightly packed cups)
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 2 tablespoons (28ml) olive oil
  • ¼ teaspoon kosher salt plus ⅛ teaspoon freshly ground pepper
  • Recommended add-ins (choose your favorites): 8 or so cherry or grape tomatoes or a rounded ½ cup or so of chopped, vine-ripened tomato; ½ a large or 1 small avocado, diced; 2-4 tablespoons pepitas or slivered almonds; 2 tablespoons hemp seeds; 1-2 hard-boiled eggs, cut into wedges; and/or freshly grated or shaved Parmesan cheese to taste


  1. For the lemon vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Set aside. (Helpful hint: may be prepared ahead and will keep in the refrigerated for 2 weeks or more if you’d like to make a bigger batch.)

    For the salad: Place the arugula in a large bowl. Top with tomatoes and avocado, and drizzle with enough vinaigrette to lightly coat. (Helpful hint: depending on how liberally you go with the add-ins, you may have enough vinaigrette for a second salad another night. A little bit coats and flavors well.)

    Sprinkle with nuts, seeds, and/or Parmesan cheese, and toss to incorporate. Top with wedges of egg, if using, and enjoy.


Turn this vibrant salad into a complete meal by topping plated portions with cooked chicken, salmon, shrimp, or sliced steak. Tofu and white beans offer excellent plant-based alternatives.

Recently, I’ve had some small, crisp cucumbers on hand and have added some thin slices to the salad.

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