Lemon Asparagus Arugula Salad

from the 60-Day Reset
April 19, 2020

This lemon asparagus arugula salad from the 60-Day Reset is really easy to throw together and has an incredible flavor. It’s always a hit!

Lemon Asparagus Arugula Salad

This delicious zesty lemon asparagus arugula salad from the 60-Day Reset is really easy to throw together and delivers incredible flavor. It’s hard to believe something so simple can taste so spectacular. But, trust me, this salad will wow you with every lift of the fork.

This asparagus salad is loaded with nutrients and fiber, and makes for a wonderful light lunch or dinner. And, you can throw it together in less than 20 minutes, including the prep time! The base recipe is also really flexible. So, you can swap in different leafy greens, non-starchy vegetables, nuts, and seeds if you can’t source the exact ingredients.

This Arugula Salad is Always A Hit!

This arugula salad is one of my go-to easy salads, and is great for heart-healthy, diabetic, anti-inflammatory, and alkaline-forming diets. This recipe is also suitable for those of you following the Body Ecology diet.

All of the recipes in the 60-Day Reset deliver balanced nutrition, and are designed to be paired with a variety of clean protein. All of the recipes also follow food combining principles. So, if you’re looking for well combined recipes, this salad ticks that box, too!

How To Make an Epic Arugula Salad

Here’s what I’m using in this arugula salad:

  • arugula
  • red cabbage
  • asparagus
  • sliced almonds
  • olive oil
  • lemon zest and juice
  • garlic
  • salt and pepper

Arugula is a lovely base for low carb salads because it is so light, has a fantastic peppery note, and pairs well with a ton of non-starchy vegetables, and any nuts and seeds. If you can’t get arugula (rocket), baby spinach, butter lettuce, or napa cabbage are great alternatives. If you don’t have red cabbage, use white cabbage, red or yellow bell pepper, or water chestnuts. I love asparagus in this salad. But, if you eat green beans, they are delightful in this salad as an alternative. Sliced raw almonds add an amazing crunchy element. But, you could also use blanched almonds, toasted pine nuts, macadamias, walnuts, cashews, or hazelnuts. Or, you could add some seeds such as sunflower seeds, pumpkin seeds, or sprouted watermelon seeds.

The garlic, lemon juice, olive oil, salt, and pepper is what gives this salad its amazing flavor. So, don’t skip those quantities. They are perfect. I’m excited for you to try it.

Let me what you think of this Arugula Salad in the comments below.
Other Delicious Salads

Arugula Salad with Lemon Mint Vinaigrette
Detox Spinach Salad
Chopped Salad with Avocado Dressing
Cauliflower Tabouli
Red Cabbage Slaw


Lemon Asparagus Arugula Salad

This lemon asparagus arugula salad from the Skinny60™ Weight-Loss program is really easy to throw together and has an incredible flavor. It's always a hit!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2


  • 3 cups (105g) firmly packed arugula
  • 1 cup (80g) shredded red cabbage 
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces on the bias (slice in half lengthways for very thick spears) (30 medium spears)
  • 1/3 cup (80ml) filtered water
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (45g) sliced raw almonds
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper, plus more to taste


  1. In a large bowl, combine the arugula and red cabbage. Set aside.

  2. In a wok or deep skillet over medium-high heat, sauté the asparagus, water, and garlic for about 5 minutes, until the asparagus has softened slightly, and the water has just evaporated. Reduce the heat to medium-low, and add 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the almonds, and sauté for another 2 minutes until warm and well combined. Remove from the heat, and stir through the lemon zest and 1 tablespoon of the lemon juice.

  3. Add the asparagus and almond mixture to the arugula and red cabbage, and add the remaining olive oil, lemon juice, and salt and the pepper, and toss gently until well combined. Season to taste.

Recipe Notes

Recipe from the 60-Day Reset