Servings: 4 servings (6 cups) 1x
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
Instructions
- 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.)
- To a medium bowl, add the arugula, shaved carrot, sliced shallot, torn basil leaves, Parmesan, and almonds. Pour dressing over the salad and toss.
- If desired, garnish with a few additional shavings of cheese and toasted almonds.
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: 2 g)
- Protein: 8 g
- Cholesterol: 13 mg