Welcome to a new taste sensation: an Arugula Mushroom Salad that's not only a delight to your taste buds but also perfectly aligns with a low-carb and keto-friendly diet.
This delicious salad combines the peppery bite of fresh arugula with the earthy tones of mushrooms, offering an elegant yet simple salad perfect for a gathering or dinner at home.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
6 Reasons to love this recipe
Wondering why you should make arugula salad? Here are some amazing reasons I always fall in love with this salad recipe:
- Low carb and keto-friendly!
- Quick to prepare with minimal prep.
- Elegantly simple.
- Satisfying yet light for a weeknight dinner.
- Completely customizable.
- Fresh and simple ingredients.
Is Arugula Mushroom Salad low carb?
Yes, the Arugula Mushroom Salad can be made low carb if the dressing and seasoning used align with a low carb diet. I have created this recipe using low carb ingredients that are loaded with flavor. This recipe contains only 1g of carbs that makes it a perfect choice for a low carb and keto-friendly diet.
🥬 Ingredients List for Arugula Mushroom Salad Recipe
The ingredients for this Arugula Mushroom Salad are simple and fresh, making this dish not only delicious but also incredibly versatile. If you're missing an ingredient or two, don't worry – I've got you covered with some handy substitutions.
Note to Readers: Check out the recipe card at the bottom of this post for more details!
Ingredients:
- 4 cups of fresh arugula, washed and dried
- 1 cup of thinly sliced button or cremini mushrooms, cleaned
- ½ cup of shaved Parmesan cheese
- ¼ cup of toasted pine nuts (optional for a crunch)
- Salt, to taste
- Freshly ground black pepper, to taste
Ingredient Substitutions
- Arugula: Baby spinach, watercress, or mixed greens can offer a similar fresh, slightly peppery taste if arugula isn't available.
- Button mushrooms: Portobello or shiitake mushrooms can provide a deeper flavor and meatier texture.
- Parmesan cheese: Asiago or Pecorino Romano can be used in similar proportions.
- Pine nuts: Walnuts or slivered almonds offer a similar crunch and are great substitutes if pine nuts are not in stock.
Ingredient Additions
If you’re looking to customize this arugula mushroom salad, try some of these additions:
- Cheese: For a different burst of flavor, add goat cheese, feta, or even blue cheese.
- Veggies: Adding thinly sliced red onions, cherry tomatoes or cucumber will add more freshness and color.
- Protein: This salad loves grilled chicken or thinly sliced marinated flank steak. You can also add shredded chicken to this salad!
- Dressing: This salad becomes super delicious if you add some lemon Dijon vinaigrette with lemon juice, olive oil, and a hint of balsamic vinegar.
- Herbs: If you are a fan of fresh herbs, add your favorites and make this salad extra delicious!
NOTE: These additional ingredients are not part of the original recipe - you can use them to enhance the flavor profile of your salad.
Cooking Tools
To make this Arugula Mushroom Salad, you will need the following cooking tools:
- Salad bowl
- Tongs
- Ceramic Mandoline (for fine slicing)
- Carrot peeler (for the Parmesan)
How to make Arugula Mushroom Salad: Complete Cooking Guide
Cooking Method
No Cook Recipe
Preparation Steps
- Add 2-3 tablespoons of your favorite vinaigrette in a large salad bowl. Next, add the washed and dried arugula with the thinly sliced mushrooms.
- Gently toss the salad with tongs, ensuring it is evenly coated with the dressing. This method allows the fresh flavors to be highlighted rather than overwhelmed.
- Sprinkle the salad with shaved Parmesan cheese and toasted pine nuts for an added layer of flavor and texture.
- If the salad needs more dressing, pull it to one side of the bowl and drizzle more to the bottom of the bowl. Toss again gently with the tongs.
- It's important to serve the salad immediately after preparation to enjoy the crispness of the arugula and the tenderness of the mushrooms at their peak. This salad will wilt quickly if left dressed for too long.
Cooking Steps
Step 1: Add your salad dressing of choice in the bottom of a chilled bowl.
Step 2: Add in the washed and dried arugula.
Step 3: Using tongs, gently rotate and toss the arugula in the dressing from the bottom of the bowl.
Step 4: Add the shaved Parmesan and the thinly sliced mushrooms. Sprinkle on the toasted pine nuts and enjoy!
💡 My Pro Tips
I have a secret tip to make my salad look fresh and crisp! Before assembling the salad, place your salad bowl in the refrigerator for about 15 minutes. A chilled bowl keeps the arugula crisp and fresh, which is especially important if you're not serving the salad immediately.
My next secret tip for perfectly melded flavors is to slice the mushrooms thinly and evenly. This not only ensures they absorb the dressing better but also creates a more pleasant texture in contrast to the crisp arugula. I use a ceramic mandoline to slice the mushrooms uniformly and very thinly. Delicious!
⏲️ Time Saving Tips:
- Prep in Advance: Wash and dry your arugula and slice the mushrooms ahead of time, storing them in the refrigerator to keep them fresh and ready to use.
- Toast Pine Nuts in Bulk: Toast a larger batch of pine nuts and store them in an airtight container; they’re perfect for salads and other dishes, saving you prep time later.
- Use a Jar for Dressing: Shake up your Lemon Dijon dressing in a jar and keep it refrigerated; it’s quick to make and can be stored for up to a week, ready whenever you need it.
Storage and Reheating
When it comes to crispy mushroom salad, keeping it fresh and delicious is all about proper storage, as this is a no-cook recipe that doesn’t lend itself well to reheating or freezing. Here's how to best preserve your salad:
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it's best enjoyed fresh, as the arugula can wilt and lose its crispness over time. If you anticipate leftovers, consider dressing only the portion you plan to eat immediately. Dressed salad should be consumed quickly and not stored.
4 Best Salad Dressings for Arugula Mushroom Salad
Need some tips to level up your salad game? My favorite salad dressings will make your salads super delicious and flavorful.
- Hot Bacon Salad Dressing: This salad dressing is simply amazing and perfectly matches the spicy arugula lettuce. Give it a shot today, and let me know your thoughts.
- Lemon Dijon Dressing: A vibrant blend of tangy lemon and sharp Dijon mustard, this dressing is a versatile companion that instantly elevates any salad.
- Zesty Apple Cider Vinaigrette: This vinaigrette is infused with the crisp flavors of apple cider vinegar and adds a refreshing zing, perfect for sprucing up your greens.
- Sun Dried Tomato Vinaigrette: Packed with the rich, sun-kissed flavors of sun-dried tomatoes, this vinaigrette brings a robust and hearty essence to any dish.
What to serve with Arugula Mushroom Salad?
- Baked Chicken Leg Quarters: Enjoy this amazing mushroom salad with some baked chicken leg quarters for an extra protein boost.
- Flat Iron Pan Seared Steak: Nothing beats the combination of arugula salad with Parmesan cheese and the taste of amazing mushrooms when paired with some cubed flat iron steak. It's my favorite!
- Pulled Pork Casserole: I love the cheesy pulled pork casserole with a side or arugula salad. It makes a complete meal and adds so much flavor to the dinner.
- Seasoned Ground Beef: For a light meal, I also add some seasoned ground beef to my arugula salad and boom! You've got yourself a delicious salad with protein!
Conclusion: Elegance and Style
FAQs
Arugula Mushroom Salad
Ingredients
- 4 cups Arugula washed and dried
- ¼ cup Button mushrooms cleaned and thinly sliced
- ¼ cup Parmesan cheese shaved
- 2 Tablespoons Pine nuts Toasted
- Salt and freshly ground black pepper to taste
Instructions
- Take a large salad bowl and add two to three tablespoons of dressing. Add the greens and toss gently with tongs, scooping from the bottom of the bowl. The goal is to coat the salad lightly, allowing the natural flavors to stand out without overwhelming them. Add the mushrooms and toss gently.
- Sprinkle the shaved Parmesan and toasted pine nuts over the salad. If the salad needs more dressing, gently drag it to the side of the bowl, add another tablespoon or two of dressing to the bottom and repeat the process from Step 1. Add a bit more salt and pepper according to taste.
- This salad is best enjoyed fresh. The crispness of the arugula, the tenderness of the mushrooms, and the nutty kick of the Parmesan come together perfectly in this dish.
Notes
- Buy pre-shaved slices: most grocery stores sell shaved Parmesan slices. They typically are broken and covered in Parmesan dust from being shipped, but still taste fine.
- Carrot peeler method: if you have a block of Parmesan in your fridge, use a carrot peeler and get some really nice slices from the block. Be careful of your fingers!
- Use grated Parmesan: if neither of the above options are available, simply use fresh grated Parmesan. It will be light and delicious.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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