How to Prepare an Arugula Salad The Right Way

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Whether you’re looking to add a side salad to your meal or simply want to adopt a healthier main course, then an arugula salad with whole-lemon vinaigrette is sure to tick all the right boxes. Here’s your guide to preparing this tasty salad in as little as 20 minutes.


  • 5 ounces arugula
  • 1/4 cup raw almonds
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • 1 small lemon
  • 1 clove garlic
  • salt
  • ground black pepper


  1. Preheat your oven to 350°F. Place the almonds on a baking sheet, making sure they are well spread out, and toast in the oven for about 5 minutes.
  2. Allow the almonds to cool for 5 minutes. Meanwhile, cut the lemon into quarters and place them in a food processor.
  3. Pulse the lemon until well chopped and remove any seeds. About 15 pulses will do the trick.
  4. Add half the almonds, honey, garlic, and salt and pepper to the mix. Process for another 30 pulses.
  5. Place the lemon and almond mixture into a container and add olive oil. Mix well and refrigerate.
  6. Put the arugula salad ingredients, including the other half of the almonds, into a large salad bowl. Drizzle the vinaigrette over the salad and enjoy.