This salad is about as simple and fast as a salad recipe can get. With only a handful ingredients this zesty little arugula salad makes a perfect little meal starter or side dish.It can also work as a great base to a larger salad or veggie bowl. I didn’t use exact measurements while making this salad, so the world is your oyster in terms of how much of each ingredient you use. That being said, if you want less bite to your dressing use less apple cider vinegar, and if you want less of a sour finish, use less lemon juice. If you haven’t made your own dressing before, I suggest mixing the liquid ingredients and seasonings into a separate bowl first so you can make any adjustments before pouring over your greens. By taking this step it allows you to both A) nail the perfect dressing and B) save the extras if you make too much. I used dried dill for this but I am more than certain it would taste great with fresh dill. However if you’re like me, you probably don’t have fresh dill in your fridge just waiting to be used, and rather just keep a jar of the dried stuff hanging out in the cupboard with all of your other trusty spices/seasonings/herbs. I can’t reiterate enough how simple this salad and how delightfully tangy and crisp it is. See below for the recipe!
Dill Arugula Salad (Single Serving)
What you need*:
- 1 cup fresh arugula (lightly massage first to soften)
- 1/2 cucumber (thin sliced and quartered)
- 1-2 tsp olive oil
- 1 tsp apple cider vinegar
- splash lemon juice
- 1 tsp water
- 1 tsp dill
- salt and pepper to taste
What to do:
- Place washed arugula and diced cucumber into serving bowl and toss to mix together.
- Into a smaller bowl, add all other ingredients and mix well.
- Pour dressing over the greens and toss to coat evenly.
- Serve and Enjoy!
*Again remember these measurements are more of a suggestion as I tend to eyeball my salad dressing ingredients!