Arugula, Parsley, Dill and Scallion Salad Calories

A simple lemon-and-olive-oil dressing works especially well with arugula, parsley, dill and scallions. Add salt just before serving, since dressing the leaves too early can make them soften and release water.

Arugula is naturally peppery and can taste bitter, especially when the leaves are mature. Choose tender leaves, use more parsley and dill relative to the arugula, and balance the sharpness with lemon and olive oil.

Yes, arugula, parsley, dill and scallions are commonly eaten raw. Rinse the leaves and scallions thoroughly under clean running water, remove any damaged parts, and dry them well before chopping.

Serve arugula, parsley, dill and scallion salad alongside grilled fish, chicken or meat, or add it to a meal with beans or lentils. Its peppery, fresh flavor balances richer or more heavily seasoned dishes.

You can wash and dry the greens ahead, but keep them undressed in a covered container in the refrigerator. Chop and add the lemon, oil and salt shortly before serving to preserve the salad’s texture.

Store leftover salad in a covered container in the refrigerator and eat it soon, while the leaves are still fresh. Once dressed, it will soften and may become watery, so it is best not to keep it for long.

Yes, finely sliced red onion can replace scallions, though its flavor is stronger, so start with less. You can also leave the onion out; the salad will still work, but it will lose some crunch and savory sharpness.

Yes, it is a nutrient-rich way to add leafy greens and fresh herbs to a meal. The salad itself is light, but the amount of oil, salt or other toppings you add affects the overall dish.

Yes, arugula, parsley, dill and scallion salad can add freshness and crunch to sandwiches or wraps. Keep the dressing light, or add it separately, so the bread does not become soggy.