Arugula Salad With Lemon And Basil

I started making this arugula salad on a whim one summer when my garden was bursting with basil and the lemons on my counter were getting dangerously close to overripe. What I didn’t expect was how delicious it would taste or that it would become my new favorite salad.

The peppery arugula, the fresh lemon juice, and the hit of Dijon all work together so beautifully. I keep coming back to it when I want a veggie side that is light and refreshing. All I do is add a cooked protein (grilled shrimp or salmon are my favorite pairings), and I’ve got a filling lunch or easy weeknight dinner that everyone in my family enjoys.

Some Main Ingredients

Crisp, citrusy, sweet, salty, and savory, this salad has a lot to offer in the flavor department. It’s also incredibly simple to make. Here are a few notes about some of the main salad ingredients: 

• Arugula – I use baby arugula as the base of this salad because it has a slightly more tender texture and milder peppery flavor. It can also be made with spinach, chopped romaine lettuce, or any leafy greens
• Carrots – For a nice look, I shave whole carrots into ribbons or shred them on a box grater. This makes them easier to eat without sacrificing any crunch. 
• Basil – use fresh basil and chop it finely. It’s also easy substitute other fresh herbs or use a combination of a few, such as parsley, sorrel, tarragon, mint, cilantro, or dill
• Almonds – use toasted almonds, or sub toasted walnuts, pecans, pine nuts, or pistachios
• Dressing – I make this salad dressing from everyday kitchen ingredients, including lemon zest, lemon juice, extra-virgin olive oil, pure honey, Dijon, salt, and freshly ground black pepper. Or sometimes I substitute this lemon vinaigrette recipe for a similar taste

Find the ingredient list with exact measurements in the recipe card below.

Make It Dairy Free

I don’t have any dairy allergies or intolerances in my home. However, I have made this salad without the dairy for a potluck. To do so, simply omit the Parmesan cheese. 

My Preferred Toppings And Pairings 

In my opinion, the best part of any salad is the toppings, and this simple arugula salad fits that theory. I always add a healthy drizzle of dressing, big pieces of shaved Parmesan, toasted almonds, and lemon wedges. If I’m feeling fancy, I add extra items like avocado, cherry tomatoes, pine nuts, crispy chickpeas, or swap in feta for the Parmesan.Most often, I serve this salad as a side dish. But it’s also great as a main dish salad served in a large bowl with protein-rich additions such as my miso glazed salmon, spatchcock grilled chicken, air fryer chicken tenders, or crispy baked cod.

Instructions For Storing

I find that this salad becomes a little soggy if left to sit too long. So, it’s best served closely after it’s tossed with the dressing. However, leftovers will stay fresh in an airtight container in the refrigerator for up to 2 days. If possible, I recommend storing the dressing and salad in separate airtight containers to keep the salad fresh for longer.

More Fresh Salads To Make

Quinoa Arugula Salad with Peaches and Goat Cheese

Grilled Corn Salad with Blackberries

Kale Caesar Salad

The Perfect Summer Salad

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Recipe

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Arugula Salad Recipe

This quick and easy arugula salad recipe is light, peppery, and citrusy. Ready to eat in 15 minutes with no cooking required, it’s a fabulous appetizer or side dish that also makes a great main course salad when topped with protein.

Prep: 15 minsTotal: 15 mins

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Servings: 4 servings (6 cups) 1x

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Ingredients

For the Dressing:

• 1 teaspoon fresh lemon zest 
• 2 tablespoons fresh lemon juice (juice of ½ of a large lemon)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon pure honey
• ½ teaspoon Dijon mustard 
• ¼ teaspoon fine salt
• Pinch of pepper

For the Salad: 

• 1 (5-ounce) bag or carton fresh arugula
• 2 medium carrots, shaved into ribbons or shredded (about 1 cup)
• 1 small shallot, thinly sliced (¼ cup) 
• 1 small pack (0.5 oz) fresh basil leaves, torn or roughly chopped
• ½ cup shaved Parmesan cheese, plus more for garnish (omit for dairy-free)
• ⅓ cup toasted sliced almonds

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Instructions

1. In a small bowl or jar with a tight fitting lid, combine all of the dressing ingredients. Whisk or shake vigorously until well combined. (TIP: The dressing can be made up to 1 week ahead and stored in refrigerator until ready to serve.)
2. To a medium bowl, add the arugula, shaved carrot, sliced shallot, torn basil leaves, Parmesan, and almonds. Pour dressing over the salad and toss. 
3. If desired, garnish with a few additional shavings of cheese and toasted almonds. 

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Notes

To shave the carrot, wash and pat dry two medium carrots. Drag the blade of a vegetable peeler along the length of the carrot from top to bottom to create thin slices.

Nutrition Information

• Serving Size: 1/4 of the salad
• Calories: 237
• Fat: 20 g
• (Sat Fat: 4 g)
• Sodium: 252 mg
• Carbohydrate: 9 g
• (Fiber: 3 g
• Sugar: 20 g)
• Protein: 8 g
• Cholesterol: 13 mg

Dietary

Egg-FreeGluten-freeGrain-FreeVegetarian

© The Real Food Dietitians

Recipe By: Jessica Beacom

Recipe Changelog

May 2025: We previously published a version of arugula salad that was made with apples, celery, dried cherries, goat cheese, and an orange vinaigrette. Download the previous version here.

The photos in this post were taken by Megan McKeehan.

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