By Protein-Packed Salad with Arugula is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Protein-Packed Salad with Arugula captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Protein-Packed Salad with Arugula becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 cups fresh arugula
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup chickpeas, drained and rinsed
1/2 cup edamame, shelled
1 avocado, sliced
1/4 cup feta cheese, crumbled (optional)
2 tbsp sunflower seeds or pumpkin seeds
Salt and pepper, to taste
Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard
PREPARATION STEPS
In a large bowl, combine arugula, quinoa, cherry tomatoes, cucumber, chickpeas, and edamame.
Add avocado slices, sprinkle with feta cheese (if using), and sunflower or pumpkin seeds.
In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard for the dressing.
Drizzle dressing over the salad and toss gently.
Season with salt and pepper to taste, and serve fresh!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
