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Large rimmed white plate with lemony arugula salad. Thinly sliced radish, quartered artichoke hearts, thinly sliced avocado plus pomegranate seeds and lemon slices decorate the simple salad.
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4.93 from 56 votes

Lemony Arugula Salad

This simple lemony arugula salad with avocado and artichoke hearts is tangy, refreshing, tasty and satisfying. It will take you under 5 minutes to make and have you begging for more. Sprinkle on some pomegranate seeds for a pop of color and an impressive Thanksgiving salad.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 165kcal
Author: Debra Klein

Equipment

Ingredients

Ingredients:

  • 5 oz arugula*
  • 1 jar artichokes packed in water 9.9 oz/dry 5.8 oz
  • 1 avocado
  • 1 small lemon juiced (2 Tablespoons)
  • 2 Tablespoons olive oil
  • ½ teaspoon coarse sea salt
  • ½ teaspoon freshly ground pepper
  • ¼ pomegranate seeds seasonal, optional

Instructions

Directions:

  • Wash arugula and spin dry.
  • Drain artichokes and cut lengthwise into quarters.
  • Halve the avocado, scoop out each side with a large spoon and then thinly slice.
  • MAKE THE DRESSING: Measure olive oil into large bowl. Squeeze lemon into same bowl. . Whisk together until lemon is fully incorporated into oil. Sprinkle with salt and pepper, then whisk again.
  • Toss arugula into dressing. Sprinkle artichokes and avocado slices throughout. If using pomegranate or radish, add them now. Sprinkle with additional S+P if desired and enjoy right away.

Video

Notes

ARUGULA: 5oz is equivalent to one bunch full size arugula or one clamshell box of baby arugula. Or, about 4 cups loosely packed, roughly chopped arugula leaves.
MAKE IN ADVANCE: Prep all ingredients and store separately in the fridge in covered containers. Whisk together the dressing in a jar with a lid. Shake dressing well and proceed to mixing it with the arugula before adding remaining ingredients.

OPTIONAL:

  • A sprinkle of pomegranate seeds offers a nice punch of color. . When pomegranate isn't in season, consider some thinly sliced radish, purple cabbage or small dice red pepper.
  • CRUNCHY CHICKPEAS: One of the things I love most about this salad is its simplicity, but I do sometimes make a batch of crispy chickpeas (from this Caesar Salad Recipe) to sprinkle on top....takes this salad to the next level, trust me.
  • SPICED PEPITAS: Another idea for major crunch and a little boost of protein: the easy spiced pepitas from my butternut squash soup recipe are an amazing addition to this salad.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 281mg | Fiber: 5g | Sugar: 3g