When summer rolls around, I start craving crunchy greens, bursts of juicy fruits, and crunchy nuts, all coated in a delicious tangy dressing. This recipe brings together the best of the best for summer. If your garden or local market is overflowing with arugula, you’ll find that it pairs perfectly with this combination of bright, peppery flavors.
Best of all, this salad is 100% vegan! No cheese or meat to substitute here. However, if you’re not strictly vegan, it would also pair well with some shaved parmesan and/or grilled chicken for a more filling option. But it’s still delicious all on its own. I served this one alongside my Summer Citrus Country Pork Ribs, and WOW! The flavors complimented each other so well.
Arugula, walnuts, orange, cucumber – four versatile ingredients that combine to create a delicious and healthy salad. The slightly peppery, fresh arugula, paired with the crunch of walnuts and the sweetness of orange results in a unique and refreshing flavor. The cucumber, adds a refreshing and hydrating crunch to the palate, making for a surprisingly simple yet satisfying dish.
To elevate this salad even further, we’ll dress it with a homemade lemon-lime vinaigrette. The citric tang mixed with the punchy flavors of the olive oil, honey, and vinegar creates a perfect balance of acidity and richness. Chopped basil is added for an extra depth of flavor.
To begin, take a handful of arugula and rinse it thoroughly with water to remove any dirt particles. Cut the orange and cucumber into bite-sized slices and mix them with the arugula in a large bowl. Next, add a generous amount of chopped walnuts, approximately a quarter cup or to your preference.
For the lemon-lime vinaigrette, take one tablespoon of olive oil and combine it with 1/4 cup of lemon and lime juice. Add one grated clove of garlic, one teaspoon each of apple cider vinegar and honey, and finish with about a teaspoon of fresh, chopped basil leaves. Mix everything together in a small bowl with a whisk, or shake it well in a sealed container. Once mixed, drizzle the vinaigrette over the salad, toss, and your delicious and nutritious arugula and walnut salad with an orange and cucumber twist is ready!
A quick note that this recipe was made for the peppery, slightly bitter arugula, but you can substitute any of your favorite greens if you don’t have arugula on hand.
This recipe is perfect for a poolside barbecue or as a side to any of your favorite entrees. You can even add a more substantial protein source like beans, chickpeas, tofu, or grilled chicken or shrimp to make this a filling and satisfying lunch. This recipe yields 4 side servings.
Ingredients
- 5 oz arugula or mixed greens
- 1 large orange or 4 cuties
- 1/2 large cucumber
- 1/2 cup chopped walnuts
- Salt and black pepper to taste
For Vinaigrette:
- 1/8 cup lemon juice
- 1/8 cup lime juice
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 small garlic clove, minced or grated
- 1 tsp or 3-4 leaves of fresh basil
- 1 tsp apple cider vinegar
Instructions
- Rinse and dry all fruits and veggies. Peel orange(s) and break or cut into bite-sized pieces. Cut the cucumber into small cubes. Mince or grate garlic, and chop basil finely.
- Add arugula, orange, cucumber, and chopped walnuts to a large salad bowl. Add salt and pepper to taste.
- Whisk together all ingredients for the vinaigrette until combined with a drizzling consistency. Add more lemon and lime juice as needed. Salt and pepper to taste.
- Pour the vinaigrette over the salad, and toss until greens are coated and everything is well-combined. Serve fresh, and enjoy!
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below!
-w.w.
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