Lemon and herb–dressed zucchini and arugula salad
SmartPoints® value per serving
Serve this simple, refreshing side salad with grilled or roasted chicken breasts or pork, pan-seared fish, or sautéed shrimp. It’s easy to make and ready in less than 10 minutes. The lemon zest and juice and the peppery arugula add brightness and bite, but you could substitute baby spinach or mixed greens, if you prefer. You’ll need 1 lemon to yield enough zest and juice for this salad. To avoid having to wash another bowl, whisk together the dressing ingredients in the serving bowl, and then toss in the arugula and zucchini. Feel free to toss in more fresh basil if you’ve got it.
1 cup(s), lightly packed
1 medium, sliced
Lemon juice canned or bottled
¼ tsp, coarse variety
2 Tbsp, thinly sliced
- Toss together the arugula and zucchini in a serving bowl.
- To make the dressing, whisk together all the remaining ingredients except the basil in a small bowl. Drizzle the dressing over the arugula mixture and toss to coat evenly. Sprinkle with the basil. Yields about 1 cup per serving.