Arugula, parmesan and pine nut salad

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

Gluten-Free Low-Carb
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
fresh arugula fresh arugula
shaved parmesan shaved parmesan
pine nuts pine nuts
lemon (juice) lemon (juice)
extra virgin olive oil extra virgin olive oil
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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Chef Mateo Rueda

Colombia

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

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