Arugula, parmesan and pine nut salad

Peppered arugula salad, parmesan shavings and lightly toasted pine nuts; low-carb lemony vinaigrette.

schedule Prep (min)
10
whatshot Cook (min)
5
timer Total (min)
15
account_circle Servings
2
310 kcal
Par portion
26.0 g
Lipides
10.0 g
Protéines
3.0 g
Glucides nets
Ingredients

Instructions
  1. Toast pine nuts in a dry pan 2–3 minutes until light golden brown; to book.
  2. Mix the arugula, parmesan and pine nuts in a salad bowl; whisk the olive oil with the lemon juice, salt and pepper.
  3. Season the salad just before serving to keep the arugula crunchy.
  4. Serve with grilled chicken fillet for a protein-rich main dish.

Variants
  • Add slices of avocado for more lipids.

Tips
  • Do not season the arugula too early to prevent it from wilting.
FAQ
Yes, use chopped pine nuts or sunflower seeds for a nut-free option.

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