This light and ultra fresh Arugula Salad is your new go-to recipe for spring. The ingredients in this healthy salad include white beans, shallots, avocado, almonds, vegan chick’n, and the most delicious lemon vinaigrette.
Healthy Arugula Salad for Spring
I LOVE how easy and flavorful this salad is. Healthy salads are stereotypically boring and bland, but this delicious combo of ingredients are both filling, satisfying, and is rich in nutrients. Ingredients include:
- Arugula
- Vegan Chick’n
- Shallots
- Avocado
- Slivered Almonds
- White Beans
- Basil Sprouts
- Lemon Vinaigrette (extra virgin olive oil, fresh lemon juice, dijon mustard, salt & pepper, garlic, and maple syrup)
Colorful & Diverse
This salad can either be served as a main course or a spunky appetizer. If you’re hosting or planning a dinner party, bring this salad (with the dressing served on the side.) It’s a total crowd pleaser! I recommend making a large batch and serving it as an appetizer with a main course of a light spring or summer pasta dish.
What sets this arugula salad apart is the bright and zippy lemon vinaigrette. The ingredients are minimal but powerful and really elevates the dish. I love making a large bath of this dressing and using it throughout the week. The dressing is diverse and pairs well with all types of salads.
{If you like this recipe, you’ll love my SPANISH RICE & SCALLOPS and my QUINOA TOFU MEAT TACOS.}
Arugula White Bean Chick’n Salad with Lemon Vinaigrette
Ingredients
Salad
- 4 cups Arugula
- 1 package Abbot's Butcher Chick'n
- 1 Shallot, sliced
- 1 Avocado, diced
- 1/2 – 1 can White Beans
- Slivered Almonds
- Basil Sprouts
Lemon Vinaigrette
- 1/2 cup Extra Virgin Olive Oil
- 2 Lemons, juice from
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 3 cloves Garlic, minced
- 1 tsp Dijon Mustard
- 1/2 tbsp Maple Syrup
Instructions
- Add all Lemony Vinaigrette ingredients together in a bowl and whisk until well combined. Keep leftovers in the fridge for up to one week.
- Prepare your Chick’n. Heat oil on a pan then add 1 container of Abbot’s Butcher Chick’n. Stir occasionally until Chick’n is golden brown.
- Divide all remaining ingredients between 2 bowls and drizzle with the lemony vinaigrette.
