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Zesty Asparagus Arugula Salad

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 Skinny60™ 

Photo by Trent Lanz; styling by Alicia Buszczak