Cilantro Arugula Salad

This salad is crisp, bright, and has just enough zest to round it out and make you want to come back for seconds. It’s a simple salad that I created using ingredients that I always have at hand, so it’s super easy to throw together just before serving dinner or lunch. The pickled onions are one of the key ingredients, and you can find my recipe for them here, but if you don’t have the time to pickle the onions, you can substitute fresh onion in place of them, but I’d recommend slicing it very thinly, and adding an additional tsp of agave syrup when making the vinaigrette to replace the sweetness lost from the pickled onions.

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In a small mixing bowl, whisk together the lemon juice, agave, olive oil, and salt until they emulsify and become a creamy vinaigrette.

In a large mixing bowl, add the arugula, cilantro, cucumber and carrot, seeds and vinaigrette (saving a pinch of the seeds and a small handful of cucumber slices for garnish at the end) and toss well.

Add the pickled onions and feta (saving a few of both ingredients for garnish at the end), and toss to combine.

Put the mixed salad into a serving bowl and garnish with the remaining feta, cucumber slices, and pickled cucumber so that the colors are well-represented on the top of the salad. Sprinkle the remaining flax seeds over the entire top of the salad and serve.

Cilantro Arugula Salad

Becca Gallick-Mitchell
This zesty salad is bursting with fresh, bright and colors and flavor. Perfect as a starter, or as a main dish paired with your favorite protein.
Prep Time 5 mins
Total Time 5 mins
Course Salad
Servings 2

Ingredients
  

  • 2 large handfuls arugula
  • 1 small bunch cilantro chopped
  • ½ cup carrot, shredded
  • 2 mini cucumbers, sliced
  • 2 Tbsp pickled red onion, chopped
  • 2` tsp flax seeds
  • ¼ cup feta, crumbled
  • 1 lemon, juiced
  • 2 tsp olive oil
  • Tbsp agave syrup
  • 1 pinch kosher salt

Instructions
 

  • In a small mixing bowl, whisk together the lemon juice, agave, olive oil, and salt until they emulsify and become a creamy vinaigrette.
  • In a large mixing bowl, add the arugula, cilantro, cucumber and carrot, seeds and vinaigrette (saving a pinch of the seeds and a small handful of cucumber slices for garnish at the end) and toss well.
  • Add the pickled onions and feta (saving a few of both ingredients for garnish at the end), and toss to combine.
  • Put the mixed salad into a serving bowl and garnish with the remaining feta, cucumber slices, and pickled cucumber so that the colors are well-represented on the top of the salad. Sprinkle the remaining flax seeds over the entire top of the salad and serve.
Keyword Arugula, Cilantro, Salad

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