Get ready to transform your ordinary lunch into an extraordinary culinary experience with this vibrant Arugula Potato and Green Bean Salad! Imagine a dish that combines the peppery kick of fresh arugula, the creamy texture of perfectly cooked potatoes, and the crisp snap of green beans - all dressed in a zesty lemon vinaigrette that will make your mouth water. This isn't just a salad; it's a flavor explosion that will elevate your meal from mundane to magnificent in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups arugula
- 2 medium potatoes, diced
- 1 cup green beans, trimmed
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into roughly 1-inch cubes, ensuring they are uniform in size for even cooking.
- Trim the green beans, removing the tough ends and cutting them into 2-inch lengths if they are particularly long.
- Fill a medium-sized pot with water and bring to a boil. Add a pinch of salt to the water.
- Carefully add the diced potatoes to the boiling water and cook for approximately 10-12 minutes until they are tender but not falling apart. Test with a fork for doneness.
- During the last 3-4 minutes of potato cooking, add the green beans to the same pot to blanch them. They should remain crisp and bright green.
- Drain the potatoes and green beans in a colander and immediately rinse with cold water to stop the cooking process and preserve their vibrant color.
- In a small bowl, whisk together olive oil, lemon juice, salt, and freshly ground black pepper to create the dressing.
- In a large serving bowl, spread the fresh arugula as the base of the salad.
- Add the cooled potatoes and green beans on top of the arugula.
- Drizzle the prepared dressing over the salad and gently toss to ensure even coating.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or slightly chilled for the best flavor and texture.
Tips
- For the most consistent cooking, dice your potatoes into uniform 1-inch cubes to ensure even tenderness.
- Don't overcook your vegetables! The key is to keep the potatoes tender and green beans bright and crisp.
- Rinsing with cold water immediately after boiling helps stop the cooking process and maintains that beautiful, vibrant color.
- Use fresh, high-quality olive oil and freshly squeezed lemon juice for the most robust dressing flavor.
- Serve the salad at room temperature or slightly chilled to maximize the flavor profile and texture.
- For an extra gourmet touch, consider adding some crumbled feta or toasted pine nuts as a garnish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
