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.
Servings: 4 as a side
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