The Little Green Salad

Name: The Little Green Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: Arugula; Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great); Freshly grated Parmesan; ¼ cup olive oil; 2 tablespoons lemon juice (more to taste); 2 teaspoons Dijon mustard; Pinch of sea salt; Freshly ground black pepper, to taste; Sliced cherry tomatoes, avocado and sunflower seeds; Thinly sliced cucumbers, radishes and almonds; Thinly sliced fennel and pine nuts

Description: A fresh arugula side salad with Parmesan and toasted nuts, tossed in a simple lemon vinaigrette. It's wonderful as is but feel free to change it up with my suggested variations or put your own seasonal spin on it.

Prep Time: 10

Cook Time: 5

Ingredients

Arugula
Small nuts or seeds, toasted (pine nuts, sunflower seeds and sliced almonds are great)
Freshly grated Parmesan
¼ cup olive oil
2 tablespoons lemon juice (more to taste)
2 teaspoons Dijon mustard
Pinch of sea salt
Freshly ground black pepper, to taste
Sliced cherry tomatoes, avocado and sunflower seeds
Thinly sliced cucumbers, radishes and almonds
Thinly sliced fennel and pine nuts

Instructions

Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.