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    Home » By Diet » Low Carb

    Spinach Arugula Salad & Black Garlic Vinaigrette

    Filed Under: 10 Minute Salads, Green Salads, Low Carb, Vegan, Vegetarian, Winter Salads

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    This Spinach Arugula Salad will soon become your go-to summer green salad. Utilising fresh summer produce tossed in a simple black garlic vinaigrette it pairs with just about everything for any occasion.

    Jump to Recipe Jump to Video Print Recipe

    SPINACH ARUGULA SALAD ON A WHITE PLATE WITH GREENS SCATTERED AROUND

    This vibrant green salad is wonderfully herbaceous and full of crunchy summer vegetables such as snow peas and crisp cucumbers. The black garlic vinaigrette adds a note of liquorice sweetness to make it a bit more interesting.

    What makes arugula or rocket spicy?

    It is the glucosinolates in rocket/arugula that give it its spicy taste because of their  high sulphur content. And it is for this reason I have used it in this salad for its herbaceous, peppery flavour. 

    Should I wash my bagged salad? 

    The Food Safety Information Council in Australia and Food and Drug Administration (FDA) in the US recommends washing all fruit and vegetables in plenty of running water and then drying it thoroughly. 

    Though bagged salad may state that it is pre washed in my opinion it can’t always be trusted to be completely clean. Supermarket produce may contain bacteria and traces of pesticides and chemicals that were used to grow and ship to stores so that they can remain fresher for longer. 

    Consider investing in a quality salad spinner as this makes drying your leaves much easier and makes for a tastier salad as your salad dressing is not diluted by the water in your leaves. 

    What can I use instead Of black garlic?

    Black garlic can be found in large supermarket chains such as Coles and Woollies in Australia or Trader Joe’s in the US.

    If you are unable to find it then simply roast regular garlic with some balsamic vinegar until it softens. 

    What can I serve it with 

    This is a great basic summer green salad that you can serve with just about anything, from red meat, poultry, fish or seafood. Try it with grilled or roasted meats, a whole barbecue fish, a Moroccan summer vegetable tagine, harisssa chicken or pepper steak.

    make this salad a meal

    While this salad is light and refreshing you can make it more substantial by adding..

    • Shaved Parmesan or crumbled feta
    • Grilled bacon or chicken 
    • Seared lamb or steak 
    • Sliced olives
    • Cooked chickpeas or beans
    • Your favourite nuts 

    How to make it

    1WASH LEAVES
    Wash your spinach and arugula/rocket leaves, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.

    • WASHING-BABY-ROCKET
      WASH YOUR ARUGULA (ROCKET)
    • BABY-ROCKET-IN-SALAD-SPINNER
      DRY YOUR ROCKET/ARUGULA
    • WASHING-BABY-SPINACH
      WASH BABY SPINACH
    • BABY-SPINACH-IN-SALAD-SPINNER
      DRY SPINACH

    2PREP REMAINING INGREDIENTS
    Wash your snow peas and remove the strings. Then slice on the diagonal.

    To do this, pinch the stem end of the pod with either your fingers or a knife then pull the string down towards the other end and discard.

    More mature pods may need stringing on both sides, often you can do this from both sides at once – by cutting the stem carefully and pulling down both sides at once.

    Wash, trim and peel your cucumber, leaving alternative green strips. Remove the seeds and then slice on the diagonal.

    Wash, remove the pit, peel your avocado and then dice.

    • CLOSE OF STRINGING SNOW PEAS
      STRING SNOW PEAS
    • CUTTING SNOW PEAS DIAGONALLY ON A WOODEN BOARD WITH A KNIFE
      CUT SNOW PEAS DIAGONALLY
    • CUTTING DESEED CUCUMBER ON THE DIAGONAL
      DESEED & CUT CUCUMBERS DIAGONALLY
    • CUTTING AVOCADO INTO CHUNKS
      DICE AVOCADO

    3SHAKE UP DRESSING & ASSEMBLE
    Finely dice your black garlic carefully as it is sticky.
    Place in a glass jar with all the remaining vinaigrette ingredients, season with sea salt and cracked black pepper.
    Shake well to combine.

    • INGREDIENTS FOR BLACK GARLIC VINAIGRETTE IN A GLASS JAR WITH INGREDIENTS SURROUNDING IT
      ADD VINAIGRETTE INGREDIENTS TO JAR
    • SHAKEN BLACK GARLIC VINAIGRETTE IN A GLASS JAR WITH INGREDIENTS SURROUNDING IT
      SHAKE DRESSING TO COMBINE
    • INGREDIENTS IN A BOWL TO MAKE SPINACH ARUGULA SALAD
      ADD ALL INGREDIENTS TO BOWL
    • TOSSING SPINACH ARUGULA SALAD IN A WHITE BOWL WITH TONGS
      TOSS WELL TO COMBINE
    • SPINACH ARUGULA SALAD ON A WHITE PLATE WITH GREENS SCATTERED AROUND
      ARRANGE IN A SALAD PLATTER & SERVE

    Can I make it ahead?

    While this salad is best served soon after making, some make ahead tips…

    1. Make sure your salad ingredients are completely dry before making up the salad. 
    2. Either squeeze plenty of lemon juice on top of the avocado or add it just prior to serving. 
    3. Make up the vinaigrette separately to add to the salad just before serving. 
    4. Keep the dressing and the salad separately and toss together just before serving.

    Try some more of our green salads

    • VERDANT SNOW PEA SALAD WITH AVOCADO, SEEDS & DIJON VINAIGRETTE
      VERDANT SNOW PEA SALAD
    • ARUGULA-SALAD-WITH-AVOCADO-&-PRESERVED-LEMON-HERO-LAND
      ARUGULA SALAD WITH PRESERVED LEMON
    SPINACH ARUGULA SALAD ON A WHITE PLATE WITH GREENS SCATTERED AROUND

    Spinach Arugula Salad & Black Garlic Vinaigrette

    This Spinach Arugula Salad will soon become your go to summer green salad. Utilising fresh summer produce tossed in a simple black garlic vinaigrette it pairs with just about everything for any occasion.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: American, Australian
    Keyword: dairy-free, Easy, keto, low carb, vegan, vegetarian
    Servings: 6 as a side
    Calories: 169kcal
    Equipment
    • Salad Spinner
    Ingredients
    For the salad
    • 2 cups baby spinach
    • 2 cups rocket/arugula
    • 250 grams snow peas (approximately 9oz)
    • 1 medium Lebanese or Persian cucumber
    • 1 large avocado
    • 1 cup mixed soft herbs
    • Sea salt and cracked black pepper
    For the vinaigrette
    • ¼ cup olive oil
    • 3 tbsps red wine vinegar
    • 2 cloves black garlic
    Metric - Imperial
    Instructions
    • Wash your spinach and arugula/rocket leaves, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.
    • Wash your snow peas and remove the strings. Then slice on the diagonal.
    • To do this, pinch the stem end of the pod with either your fingers or a knife then pull the string down towards the other end and discard.
    • More mature pods may need stringing on both sides, often you can do this from both sides at once – by cutting the stem carefully and pulling down both sides at once.
    • Wash, trim and peel your cucumber, leaving alternative green strips. Remove the seeds and then slice on the diagonal.
    • Wash, remove the pit, peel your avocado and then dice.
    • Finely dice your black garlic carefully as it is sticky.
    • Place in a glass jar with all the remaining vinaigrette ingredients, season with sea salt and cracked black pepper.
    • Shake well to combine.
    • Arrange in a salad bowl and serve immediately.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 169kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 455mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2493IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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