Simple Spinach and Arugula Salad, Lemon Vinaigrette
If you're looking for a side salad recipe or light lunch, this Spinach and Arugula Salad is the perfect choice! The combination of peppery arugula & tender baby spinach + creamy avocado is unbeatable and it's easy to throw together. 😊
Equipment
- 1 salad bowl
Ingredients
- 4 cups spinach
- 3 cups arugula
- 1 cup English cucumber, diced
- ½ cup radish, sliced
- ½ cup crumbled feta cheese
- ¼ cup toasted pine nuts
- 1 small avocado, diced (or ½ large)
Salad Dressing Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 clove garlic (or ¼ teaspoon garlic powder)
- ½ teaspoon kosher salt (more to taste)
- dash black pepper
- pinch dried oregano (optional)
Instructions
- Make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Add the spinach and arugula to a large bowl or serving dish. Give the two a toss to combine.
- Add the cucumber, radish, pine nuts, feta, avocado and red onion if using.
- Drizzle half the dressing on top and give it a good toss. Serve the remaining dressing on the side.
- Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day.
Video
Notes
Expert Tips
- I suggest combining the spinach and arugula first before adding the other veggies.
- If you like a creamier dressing, blend it in a food processor or blender.
- When it comes to how to chop the veggies for this salad, I like to dice the cucumber and avocado and slice the radish.
- Wait to add the dressing, avocado, and feta until right before serving the salad.
- Meal Prep - you can make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 180kcalCarbohydrates: 8gProtein: 3gFat: 17gFiber: 2g
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