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Fresh, low calorie, high fiber, rich in vitamins and minerals
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Lettuce Arugula Salad (80 g) has 14 calories. That works out to 18 calories per 100 g. It contains 2.1 g of carbs, 1.4 g of protein, 0.2 g of fat and 1.3 g of fiber. Its 96 µg of Vitamin K covers 80% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Lettuce Arugula Salad brings together mild, crisp lettuce and peppery arugula, usually torn or loosely arranged as a simple fresh salad. It is not tied to one particular regional recipe; variations of this leafy combination are easy to find at home and on restaurant menus. A light dressing of olive oil and lemon is a common way to bring the leaves together without masking their flavor.
The lettuce gives each bite a cool crunch, while arugula adds a pleasantly sharp, slightly bitter note. Serve it alongside grilled foods, add it to a sandwich, or enjoy it as a fresh side with lunch or dinner. It is low in calories and provides fiber, making it a light choice when you want plenty of greens. For a more filling bowl, add beans or a boiled egg; keep the dressing modest for a lighter finish.
Selected: 100 g
18
KCAL / 100G
Carbs
2.6g
· 1% DV
Protein
1.7g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 34% · Fat 14%
Vitamins
Vitamin K
120µg · 100% DV
Vitamin A
370µg · 41% DV
Folate
97µg · 24% DV
Vitamin C
15mg · 17% DV
Minerals
Potassium ⭐
330mg · 10% DV
Calcium
77mg · 8% DV
Iron
1mg · 6% DV
Magnesium
19mg · 5% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
To make a Lettuce Arugula Salad, wash and thoroughly dry the leaves, tear the lettuce into bite-size pieces, and toss it gently with the arugula. Dress it just before serving with olive oil, lemon juice, and salt so the greens stay crisp.
A simple lemon-and-olive-oil dressing works especially well with a Lettuce Arugula Salad. The lemon brightens the greens and complements arugula’s peppery taste; add the dressing shortly before eating to keep the leaves from softening.
The peppery flavor in a Lettuce Arugula Salad comes from the arugula, not the lettuce. Young leaves tend to taste milder, while mature arugula is more pungent; pair it with sweet cherry tomatoes or a little fruit to balance the bite.
You can add cherry tomatoes, cucumber, thinly sliced red onion, olives, or shaved Parmesan to a Lettuce Arugula Salad. Choose a few additions rather than crowding the bowl, so the fresh lettuce and distinctive arugula flavor remain noticeable.
Yes, you can wash and dry the greens for a Lettuce Arugula Salad ahead of time, but keep them separate from the dressing and wet toppings. Store the leaves in a covered container in the refrigerator and toss everything together just before serving.
Keep a Lettuce Arugula Salad from getting soggy by drying the leaves thoroughly and adding dressing only at the last minute. If you include juicy tomatoes or cucumbers, cut and add them shortly before serving rather than storing them with the greens.
Romaine, butter lettuce, and green-leaf lettuce all work in a Lettuce Arugula Salad. Romaine gives the salad extra crunch, while softer leaves contrast more with arugula; combine two types if you want both textures.
Yes, a Lettuce Arugula Salad can become a main course when you top it with a substantial ingredient such as grilled chicken, chickpeas, or a cooked egg. Add those toppings shortly before serving to keep the greens fresh.
To make a Lettuce Arugula Salad less bitter, use a larger share of mild lettuce and add sweet or creamy ingredients such as pear, tomatoes, or a little cheese. A balanced lemon dressing can brighten the flavors without masking the greens.
A dressed Lettuce Arugula Salad is best eaten right away because the salt and acid in the dressing quickly soften the leaves. Keep any undressed leftovers in a covered container in the refrigerator and use them promptly while they remain crisp.
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Nutrition data compiled from USDA FoodData Central and scientific sources.