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5 from 2 votes

Arugula Salad Recipe with Squash Flowers

This arugula salad recipe has it all - it is delicious, nutritious and effortless! No need to settle for a boring salad it is ready in less than 10 minutes.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Italian
Keyword: Easy
Servings: 4 as a side
Calories: 202kcal


  • Salad Spinner


For the salad...

  • 120 grams wild rocket (arugula) (approximatel 3 cups)
  • 8 zucchini flowers
  • 1 small French shallot
  • ¼ cup pistachios, crushed
  • Sea salt and cracked black pepper

For the dressing...

  • 2 tbsps lemon juice (juice from 1 lemon)
  • 4 tbsps olive oil

For the garnish...

  • 2 tbsps pistachios (crushed)


  • Wash your arugula (rocket) and pat dry. Trim your eschalot and cut into a fine dice.
  • Prepare your zucchini flowers by cutting off the stem, any outer green leaves and inner pistil and stamen with kitchen scissors.
  • Take care not to tear the blossoms and place them one inside the other so that they stay open for longer.
  • Gently cut your flowers into strips with a small sharp knife. Then place everything in a large mixing bowl with the crushed pistachios.
  • Add the lemon juice and olive oil in a glass jar and shake until emulsified.
  • Place the rocket, zucchini flowers, eschaots and the pistachios in a mixing bowl and toss gently to combine.
  • Arrange the salad in a salad bowl, then scatter the extra crushed pistachios on top to garnish.Pour the dressing into a small jug to serve on the side.
  • Serve your salad and pour the dressing on top and toss just before eating.



Calories: 202kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 249mg | Fiber: 2g | Sugar: 2g | Vitamin A: 837IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg