Mexican Arugula Salad Recipe

This is one of my favorite fresh salad recipes because I love the taste of the peppery arugula mixed with spinach, with my favorite olive oil lime dressing on top! I am not a creamy salad dressing person, instead I like things light with a little zing (thanks lime!). I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes combo gives this such a burst of flavor, without making it feel heavy. I love this for a lunch or side salad, but you can easily turn this into a main course by adding cans of black beans and shredded chicken into it! Looking for more fresh salad recipes? Try my Arugula Chickpea Salad, Strawberry Spinach Salad, Kale Salad with Cherry Tomatoes and Cucumber and Tomato Salad.

Arugula Salad Ingredients

Arugula/Spinach greens blend, I usually use a container of 1/2 & 1/2 baby arugula & baby spinach mix, but sometimes I just do a full container of baby arugula. You can add baby kale into there too if you’d like! Corn, one can drained or you can use 2 cups of fresh corn, straight off the cob. Tomato, chopped, a large juicy beefsteak or roma works good! You can also sub cherry tomatoes (just cut them in half first). Vinaigrette: to make the dressing you will need olive oil, lime juice, cumin, red pepper flakes and salt and pepper. Shredded Cheese: this is completely optional, but sometimes I love a little shredded cheese mixed in.

How to Make an Easy Arugula Salad

Place the greens, corn (drained) and tomato in a large serving or mixing bowl. In a small bowl make the salad dressing by mixing together olive oil, lime juice, cumin, red pepper flakes, salt and pepper. Pour the olive oil dressing into the bowl with the greens and mix to coat them all. If you’d like, you can add 1-2 tablespoons of shredded cheese into the bowl for something extra. Serve and enjoy!

Turn It Into a Main Course Salad

This makes a light side salad or lunch, but you can totally turn it into a main course with some hearty add ins! Add in 1-2 cans of beans, like pinto or black beans (make sure to drain them first) or/and cooked shredded chicken.
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