Description
This is the Best Simple Gluten-Free Side Salad you will ever make. It ditches boring iceberg lettuce for peppery arugula, nutty shaved Parmesan, and a bright, homemade lemon vinaigrette. It comes together in less than 10 minutes and adds a fresh, elegant touch to any dinner table, from pasta nights to steak dinners.
Ingredients
— The Greens —
5 oz fresh arugula (or mixed baby greens)
1 cup cherry tomatoes, halved
½ English cucumber, sliced into half-moons
— The Crunch & Flavor —
⅓ cup shaved Parmesan cheese (use a vegetable peeler for big, salty flakes)
¼ cup pine nuts or chopped walnuts, toasted
— The Lemon Vinaigrette —
3 tablespoons extra virgin olive oil (use your best quality oil here)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (helps emulsify the dressing)
½ teaspoon honey or maple syrup (balances the acid)
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Toast the Nuts: Place the pine nuts (or walnuts) in a small dry skillet over medium-low heat. Cook for 2–3 minutes, shaking the pan frequently, until they are golden and fragrant. Remove from heat immediately to prevent burning.
2. Make the Dressing: In a small jar or bowl, combine the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk vigorously (or shake the jar) until the dressing is fully emulsified and creamy-looking.
3. Assemble Base: Place the arugula (or mixed greens) in a large salad bowl. Add the halved cherry tomatoes and cucumber slices.
4. Dress the Salad: Pour the dressing over the greens. (Tip: Start with half the dressing, toss, and add more only if needed. You want the leaves coated, not drowning).
5. Toss: Use salad tongs to gently toss everything together until the greens are glistening.
6. Top & Serve: Sprinkle the toasted nuts and shaved Parmesan cheese over the top. Serve immediately while fresh and crisp.
Notes
Shaved vs. Grated: Using a vegetable peeler to shave ribbons of Parmesan creates bursts of salty flavor that are much better than grated cheese in a salad.
Serving Timing: Arugula wilts quickly once dressed. Wait to add the dressing until right before you are ready to eat.
Dairy-Free: Omit the Parmesan or use a dairy-free feta alternative.
Make it a Meal: Top this salad with grilled chicken breast or chickpeas to turn it into a light lunch.
- Prep Time: 10
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2
- Sodium: 210
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 5
- Cholesterol: 5