Description
A zesty, refreshing Mediterranean salad combining peppery arugula, crisp cucumbers, and bright lemon dressing. Minimal prep time delivers vibrant flavor and texture for light meals or warm-weather gatherings.
Ingredients
Arugula (4 cups)
Cucumber (2 large, English preferred)
Lemon (2, zested and juiced)
Extra Virgin Olive Oil (2 tablespoons)
Red Onion (1 small, thinly sliced)
Salt (1 teaspoon, sea salt recommended)
Olive Oil (2 tablespoons, avocado oil optional)
Vinegar (1 teaspoon, optional for dressing acidity)
Instructions
Wash arugula and pat dry with paper towels
Slice cucumbers into ¼-inch half-moon pieces
Zest both lemons using a microplane grater
Thinly slice red onion and soak in water for 10 minutes
Drain cucumbers on clean kitchen towels
Place arugula in a large bowl
Add drained cucumber halves
Scatter soaked red onion slices across the greens
Sprinkle half the lemon zest over the mix
Combine lemon juice, remaining zest, and 2 tablespoons olive oil in a small bowl
Whisk until emulsified
Toss dressing with salad gently
Season with salt and vinegar (if using)
Serve chilled or at room temperature
Notes
Use baby arugula for tenderness
English cucumbers reduce bitterness
Soaking onions mellows their sharpness
Avocado oil is an ideal substitute for olive oil
Best served immediately for maximum crunch
- Prep Time: 15
- Category: General
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 0.5g
- Sodium: 575mg
- Fat: 7g
- Saturated Fat: 1.2g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
