This is a delicious, yet versatile salad that’s perfect for summer or any other time of year! If you add a grain to this salad, it can be a main meal or, you can use it as a side to whatever tasty main dish you’re making. This salad is great for when you’re having company over as it’s easy but will impress any crowd. Of course, it’s completely plant based and gluten free as well, making it an easy one to serve for your dietary restricted guests or yourself. Run, don’t walk, to make this super yummy salad!
Meal Prep Friendly
If you’re looking to make this salad for lunch throughout the week – you’re in luck! It’s an easy salad to meal prep. My two recommendations – make some sort of grain to add to this salad such as quinoa or brown rice to make a more filling and complete meal. Also, store the dressing separate from the salad and just add it when you’re ready to eat it as it will make the arugula and other fixings too soggy if left to sit together.
What Equipment Do I Need?
- Large Salad Bowl
- Cutting Board & Knife
- Measuring Cups/Spoons
- Mixing Bowl & Whisk
Ingredients
Salad
- Baby Arugula
- Red Onion
- Cucumber
- Shelled Pistachios
- Canned White Beans
Creamy Lemon Dill Dressing
- Tahini
- Lemon Juice
- Fresh Dill
- Apple Cider Vinegar
- Agave Nectar
- Warm Water
Substitutions
- Veggies – Any and all of these veggies are easy to swap out if there’s something you want to add or change. This salad would also go well with raw chopped broccoli or even zucchini.
- White Beans – If you’d prefer to do chickpeas instead, this would also go well with this salad.
Recipe
Arugula Salad with Creamy Lemon Dill Dressing
Ingredients
Salad
- 1 large cucumber
- 1/2 red onion
- 3/4 cup shelled pistachios
- 1 can of white beans
- 5 oz baby arugula
Creamy Lemon Dill Dressing
- 1/2 cup chopped dill
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp agave nectar
- 4 tbsp warm water
Instructions
- Prepare the salad by adding the arugula to a large salad bowl and chopping the onion to add to the bowl.
- Add the pistachios. Add the white beans after rinsing and draining them.
- Make the dressing by combining the tahini, lemon juice, apple cider vinegar, agave nectar, and whisking together.
- Add the warm water a tablespoon at a time, stirring between each addition.
- Add the dill and whisk together.
- Pour the dressing over the salad and toss together. Enjoy!
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