Arugula Salad with Jalapeño Vinaigrette

Name: Arugula Salad with Jalapeño Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 6 cups arugula (washed and dried); 1/2 cup cherry tomatoes (halved); 1/4 cup roasted almonds (sliced); 1 jalapeño pepper (seeded and finely chopped); 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

15 min 4 servings Easy

All Recipes

A zesty arugula salad topped with a spicy jalapeño vinaigrette for a refreshing kick.

Prep

15 min

Total

15 min

Servings

Difficulty

Easy

Arugula salad with jalapeño vinaigrette is a simple yet vibrant dish that brings a burst of spicy and peppery flavours to your table. This salad is perfect as a side dish or a light main course, showcasing the fresh, green arugula leaves complemented by the kick of jalapeño-infused dressing. The combination of the peppery arugula and the zesty vinaigrette is a match made in heaven for those who love bold flavours. It's a great way to enjoy your greens with a twist, making it suitable for both casual meals and special occasions.

Instructions

Prepare the Jalapeño Vinaigrette

In a small bowl, whisk together the chopped jalapeño, olive oil, apple cider vinegar, lime juice, honey, salt, and black pepper until well combined.

Pro tip: Adjust the amount of jalapeño to control the heat level of the vinaigrette.

Assemble the Salad

In a large salad bowl, combine the arugula, cherry tomatoes, and roasted almonds.

Pro tip: Ensure the arugula is completely dry to prevent the salad from becoming soggy.

Dress the Salad

Drizzle the jalapeño vinaigrette over the salad ingredients and toss gently to coat evenly.

Pro tip: Use just enough dressing to lightly coat the arugula, adding more if desired.

Serve Immediately

Transfer the dressed salad to individual plates or a serving platter and serve immediately.

Pro tip: Garnish with additional sliced almonds or jalapeño slices for presentation.

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Tips & Tricks

Use fresh and bright green arugula for the best flavour.
Adjust the jalapeño based on your heat preference.
Toast the nuts for added depth of flavour.
Serve immediately after dressing to keep the salad crisp.

Frequently Asked Questions

How do I make arugula salad?

Combine arugula, cherry tomatoes, and almonds. Toss with jalapeño vinaigrette made of olive oil, vinegar, lime juice, and spices.

What is jalapeño vinaigrette?

A spicy dressing made with olive oil, vinegar, lime juice, honey, chopped jalapeño, salt, and pepper.

Can I adjust the spiciness?

Yes, you can control the spiciness by adjusting the amount of jalapeño in the vinaigrette.

How should I store leftovers?

Store leftover vinaigrette in a sealed container in the fridge for up to a week; dress the salad just before serving.

What can I pair with this salad?

Pair it with grilled chicken or fish, or serve it alongside a hearty soup for a complete meal.

Serving Suggestions

This arugula salad is best served immediately, as the vinaigrette can cause the greens to wilt over time. You can pair it with grilled chicken or fish for a complete meal, or enjoy it alongside a hearty soup. If you need to make it ahead, prepare the vinaigrette and store it separately, adding it to the arugula just before serving. Store any leftover vinaigrette in a sealed container in the fridge for up to a week.