Citrus Arugula and Spinach Salad

Name: Citrus Arugula and Spinach Salad
Total time: 10 min
Yield: 1 people
Ingredients: 1.5 cups Arugula; 1.5 cups Baby Spinach; 1 whole Orange; 0.5 cup Cucumber; 1 tbsp Extra Virgin Olive Oil; 1 pinch Salt; 1 pinch Black Pepper

Vegan • Vegetarian • Gluten-Free • Dairy-Free • Low CarbUnder 15 Mins • No-CookLow Calorie • BalancedLunchMediterranean

Easy

10min

165kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant, refreshing salad featuring peppery arugula, sweet orange segments, and crisp cucumbers tossed in a simple citrus vinaigrette.

The Citrus Arugula and Spinach Salad is a masterclass in balancing vibrant flavors and textures. This refreshing dish highlights the peppery bite of fresh arugula paired with the mild, tender leaves of baby spinach. By incorporating sweet orange segments, you introduce a natural acidity that cuts through the greens perfectly. The Citrus Arugula and Spinach Salad is further elevated by the cooling crunch of English cucumber, making every bite a delight for the senses. This salad is not just a side dish; it is a nutrient-dense powerhouse. The Vitamin C from the oranges aids in the absorption of iron from the spinach, making it a functional and delicious choice for a light lunch or a sophisticated starter. When preparing this Citrus Arugula and Spinach Salad, ensure you utilize the juice from the orange to create a bright, citrus-forward dressing that ties all the elements together. Using high-quality extra virgin olive oil will add a silky mouthfeel and a hint of fruitiness that complements the rocket (arugula) perfectly. This recipe is an excellent way to use up your most perishable greens while they are at their peak crispness. Whether you are looking for a quick meal or a healthy addition to a dinner party, the Citrus Arugula and Spinach Salad offers a beautiful presentation and a complex flavor profile that belies its simple preparation. Enjoy the interplay of sweet, peppery, and fresh notes in this ultimate green salad.

Ingredients

40 g Arugula
40 g Baby Spinach
1 whole Orange
60 g Cucumber
1 tbsp Extra Virgin Olive Oil
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Peel the orange and remove as much of the white pith as possible. Cut the orange into segments or bite-sized pieces, reserving any juice that escapes.
2
Thinly slice the cucumber into rounds or half-moons.
3
In a small jar or bowl, whisk together the extra virgin olive oil, the reserved orange juice, salt, and black pepper until emulsified.
4
In a large bowl, combine the arugula and baby spinach.
5
Add the orange segments and cucumber to the greens.
6
Drizzle the dressing over the greens, orange, and cucumber, and toss gently to coat before serving.

Chef's Tips

•To make the orange segments look professional (supremed), cut the top and bottom off the orange, slice away the skin following the curve of the fruit, and then cut the segments out from between the membranes.
•If you have sunflower seeds or walnuts in your pantry, they add a lovely crunch to this salad.
•Ensure your greens are very dry after washing so the dressing adheres properly.

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Recipe By

Kitchen Buddy Chef