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.
Ingredients:
- 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
Instructions:
- 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.
- Allow the almonds to cool for 5 minutes. Meanwhile, cut the lemon into quarters and place them in a food processor.
- Pulse the lemon until well chopped and remove any seeds. About 15 pulses will do the trick.
- Add half the almonds, honey, garlic, and salt and pepper to the mix. Process for another 30 pulses.
- Place the lemon and almond mixture into a container and add olive oil. Mix well and refrigerate.
- 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.
