Ingredients
Scale
(Serves 4)
Salad base:
- 6 cups fresh arugula (you love leafy greens!)
- ½ cup shaved Parmesan cheese (use reduced-sodium—you love low-sodium options!)
Lemon vinaigrette:
- 3 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice (you love citrus!)
- 1 tsp sugar-free honey or monk fruit sweetener (blood sugar friendly—you love this!)
- ½ tsp Dijon mustard
- Salt & black pepper to taste
Optional add-ins:
- ¼ cup toasted pine nuts or sliced almonds (you love nuts!)
- ½ cup cherry tomatoes, halved
- Shaved fennel or red onion
Instructions
Whisk olive oil, lemon juice, sugar-free honey, Dijon mustard, salt, and pepper until emulsified.
In a large bowl, combine arugula and Parmesan. Drizzle with dressing; toss gently.
Top with optional add-ins. Serve immediately.
💡 Pro Tips for Perfection:
✅ Use freshly shaved Parmesan—pre-grated lacks flavor and meltability.
✅ Dress just before serving—arugula wilts quickly.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium Parmesan + skip added salt
→ Boost brightness with extra lemon zest
✅ Blood sugar friendly (you love this!):
→ Sugar-free honey = zero glycemic impact
→ Net carbs: 2g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <3g net carbs/serving
→ Add extra olive oil for healthy fats
✅ Make ahead:
→ Prep dressing 3 days ahead
→ Store arugula dry; assemble last minute
→ Best served fresh—arugula softens quickly.
→ Serving ideas:
→ As a starter before grilled meats or fish
→ With a poached egg for light lunch
→ Alongside soup or roasted veggies
→ Serving ideas:
→ As a starter before grilled meats or fish
→ With a poached egg for light lunch
→ Alongside soup or roasted veggies
Prep Time: 5 min | Total Time: 5 min
Calories: 140 | Protein: 6g | Net Carbs: 2g | Fats: 12g | Fiber: 1g | Gluten-Free • Low-Sodium Adaptable • Blood Sugar Friendly • Low-Carb/Keto Friendly
Calories: 140 | Protein: 6g | Net Carbs: 2g | Fats: 12g | Fiber: 1g | Gluten-Free • Low-Sodium Adaptable • Blood Sugar Friendly • Low-Carb/Keto Friendly