Ingredients
Scale
- 4 cups of fresh arugula
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 lemon, cut into wedges (for serving)
Instructions
- Gather all the fresh ingredients for the salad, ensuring vibrant colors and textures.
- Rinse the arugula under cold water to remove any dirt and impurities.
- In a large bowl, combine the rinsed arugula, chopped cucumbers, and halved cherry tomatoes.
- Drizzle olive oil and balsamic vinegar over the salad, season with salt and pepper, then toss gently to coat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For additional protein, pair with grilled chicken, shrimp, or tofu.
- Enjoy the salad with a wedge of lemon for added zest.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg