Classic arugula parmesan salad with a sprinkle of pomegranate seeds
The fruity, nutty flavour of parmesan goes perfectly well with the bitter, peppery flavour of rocket leaves. The lemon salad dressing is made with mixing together olive oil, lemon juice, salt and pepper. If you want a slightly sweeter taste, go for the lemon vinaigrette I use with my pear and arugula salad.
Eat more raw!
I cannot go on enough about the health benefits of eating raw food. Last year when both me and my husband went on a detoxification diet, our first 2 months consisted of meals made of raw fruits and vegetables. Within a few weeks of eating raw, the very sense of health in our body was different from anything we had known before. We felt cleaner, lighter, much more energetic and in complete control of all our allergies!
Since then while we have moved to normal cooked food, we still make sure of eating at least 20% of our daily food as raw which mainly comes as salads. And there are just so many wonderful salad recipes to choose from giving you taste and health all in one bowl.
I love arugula because…
Not only is arugula leaf unique in its taste, it is super healthy. It is a detoxifying, cancer-fighting superfood. Has antiviral, antibacterial, and anti-inflammatory effects. With its rich nutrition profile, arugula is THE ultimate green vegetable! And that’s why I keep looking for different salad recipes with arugula leaves.
If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
Arugula Parmesan Salad with lemon dressing
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 3 cup arugula leaves
- 1 tbsp olive oil
- 2 tbsp lemon juice
- salt to taste
- freshly ground black pepper to taste
- ½ cup parmesan cheese shaved/ crumbled
- ½ cup pomegranate kernels optional
- 1 tbsp sunflower seeds optional
Instructions
- Wash the arugula under cold running water. Spin-dry and place in a large bowl.
- For the salad dressing, whisk together lemon juice, olive oil, salt, and pepper in a small glass. Drizzle over the arugula leaves. Toss.
- Shave parmesan cheese over the salad. I put an approximate measurement of ½ cup but add parmesan to your liking.
- Sprinkle some pomegranate kernels and sunflower seeds for added texture.
Notes
- Prepare the salad just before serving as the rocket leaves become soggy if they sit in the dressing for long.
- I like pomegranate and sunflower seeds in the salad as they add to the texture and colour. But they are totally optional. The basic combination of arugula and parmesan doesn’t really need anything else to it :-).
Did you know arugula is more closer to broccoli than spinach in its nutrition profile. Instead of being classified as leafy green, arugula is actually a cancer-fighting, cruciferous vegetable like cabbage, broccoli, and bok choy. Click here for more arugula salad recipes that I love!
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