Lemon Arugula Salad with Shaved Parmesan

Why This Is Strictly Keto

Peppery arugula, Parmesan, pine nuts and a dressing of olive oil and lemon — that’s the whole list. There is no honey, sugar, croutons or sweetened dressing, just leaves, cheese, nuts and healthy fats.

Ingredients

• 5 ounces baby arugula (about 6 packed cups)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 2 ounces Parmigiano-Reggiano, shaved with a vegetable peeler
• ¼ cup pine nuts, lightly toasted

Instructions

1. Toast the pine nuts: Heat a dry skillet over medium-low heat and toast the pine nuts for 2–3 minutes, shaking often, until golden. Cool on a plate.

2. Make the dressing: Whisk the olive oil, lemon juice, zest, mustard, salt and pepper in a small bowl until emulsified.

3. Toss: Place the arugula in a large bowl, drizzle with the dressing, and toss gently to coat.

4. Top and serve: Scatter the shaved Parmesan and pine nuts over the top and serve right away.

Nutritional Info (per serving, approximate)

Tips

• Dress the salad only at the last minute — arugula wilts quickly once it meets the lemon juice.
• Shave the cheese with a vegetable peeler for wide, delicate curls that melt into the leaves.
• Toasted walnuts or sliced almonds can stand in for pine nuts.