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Arugula and Citrus Segments with Lemon-Thyme Dressing
Jon Simon

Arugula and Citrus Segments with Lemon-Thyme Dressing

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Peppery arugula with sweet orange and grapefruit segments, finished with a bright lemon-thyme dressing and toasted pine nuts. No cooking required.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

Ingredients
 
 

  • 6 cups arugula fresh
  • 2 oranges segmented
  • 1 grapefruit segmented
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon fresh thyme leaves
  • 1 shallot small, minced
  • 1 teaspoon honey
  • ¼ cup pine nuts toasted
  • salt and black pepper freshly ground, to taste

Equipment

Method
 

  1. Segment the oranges and grapefruit over a bowl to catch the juices.
  2. Whisk together the olive oil, lemon juice, thyme leaves, minced shallot, honey, salt, and pepper in a small bowl to make the dressing.
  3. Wash and dry the arugula thoroughly, then place it in a large salad bowl. Add the citrus segments and drizzle with the dressing.
  4. Toss gently to combine and top with toasted pine nuts just before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 145mgFiber: 3gSugar: 9g

Notes

Net carbs: 12g per serving (15g total carbs minus 3g fiber).
Substitutions: Swap pine nuts for toasted sliced almonds or walnuts. Add grilled chicken or shrimp to make it a main course.
Storage: The dressing keeps in an airtight container in the refrigerator for up to 24 hours. Keep arugula, citrus, and dressing separate until serving.
Serving: Bring ingredients to room temperature before assembling, and dress just before serving to keep the arugula from wilting.

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