If you frequent this website, have been following my journey on Instagram, or really just know me in any way, then you know that salad is not one of my favorite dishes. I tend to avoid it at all costs. In fact, I once very dramatically turned to a coworker and exclaimed, “WOAH, WOAH, WOAH … A smoothie is basically a blended salad?!” Then continued to drink my smoothie like a grossed-out child being forced to eat their veggies. She just laughed, agreed, and continued to drink her own smoothie.
For those wondering, these were homemade smoothies we had both brought in. Mine was a low carb green smoothie. Hers was a green smoothie, but not low carb.
Well, recently I came down with an awful bug that had been going around both my and Josh’s offices. Josh caught it first, then naturally passed it to me. For two weeks we were both big old babies that only drank broth and ate soup. By the time we were better we were both craving and in desperate need of some greenery in our lives. Enter me, willingly making a salad. I decided to keep it simple, and that’s how this low carb arugula salad came to be.
Let me just say, as someone who literally only eats salads if they are the last thing on a menu, this keto arugula salad was delicious. It was just what I needed, this salad is crisp and full of flavor and almost has a meaty weight to it. Also, it could not be easier to make. This salad would make the perfect side dish for any dinner, from a keto side dish for a casual night in to a low carb side for a holiday dinner. The best part is since it’s such a simple recipe, you can eat it as is or dress it up more. Really make it your own. So, let’s get to the good bit, the recipe.
How to make a low carb arugula salad
Like I said above, this is an easy low carb salad. You only need five ingredients.
2 cups (5oz) arugula
1 small lemon (or ½ a large lemon)
1 tbsp white wine vinegar
¼ cup extra virgin olive oil
1 cup shaved parmesan cheese
Salt and pepper to taste
I buy the arugula over in the salad section of the produce because I’m lazy.
For the lemon juice, you’re aiming for about 2-2.5 tablespoons.
If I’m feeling frisky, I’ll use this wild mushroom and sage olive oil we buy from a local business near our apartment.
Get a large salad bowl, or whatever you mix your salad in when you make it. Juice the lemon and put the juice in the bowl.
Add the vinegar and olive oil to the bowl and whisk … or just stir really well.
Next, add the arugula to the bowl and toss that salad … or just mix it up.
Salt and pepper to taste.
Finally, mix in the parmesan, or you can use the parmesan as a garnish. I prefer just to mix it in.
That’s it, easy peasy. Serve it or save it for the next day.
The above recipe makes roughly 5 servings. **NOTE** I got these numbers after putting all the ingredients we used into my calorie tracker. Be sure to add this recipe to what you use to track your macros with the brand of ingredients you use for the most accurate count.
Net Carbs: 2