Lemon Arugula Pistachio Salad

Lemon arugula salad.jpeg

Prep Time: 15 Minutes

Cooking Time: None

Total Time: 15 Minutes

Servings: 2 Servings



  • 2 cups arugula

  • 1 cucumber sliced

  • 1/2 cup pomegranate seeds

  • 1/2 cup chopped broccoli

  • 1/2 cup chopped red onion

  • 1/2 avocado, chopped into cubes

  • 1/3 cup pistachios

  • Sprinkle of goat cheese to taste (leave out the goat cheese if vegan)

Lemon Vinaigrette Dressing

  • 1/4 cup red wine vinegar

  • 1/2 cup extra virgin olive oil

  • 1 tablespoons dijon mustard

  • Juice of 1 large lemon (about 4 tablespoons juice)

  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder

  • 1 tablespoon raw, unfiltered honey

  • 1/4 cup water

  • 1 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon fresh minced oregano OR 1 tablespoons dried oregano



  • Toss arugula, cucumbers, avocado, broccoli, pomegranate seeds, and onions with dressing

  • Top with pistachios and sprinkle of goat cheese


  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. (can also whisk ingredients together in a bowl)

  • Refrigerate and let flavors blend if making dressing in advance


  • I modified the dressing by using less mustard, excluded the zest, and added some water to dilute and make a larger amount

Dressing Credit: