Aperol-Infused Arugula Salad with Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright, peppery salad where Aperol enhances the greens with its bittersweet complexity. This Italian-inspired salad recipe, ready in about 10 minutes, pairs Baby arugula, Aperol, Lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 165 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 Italian cuisine 165 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp Aperol, 1 tbsp lemon juice, and 2 tbsp extra virgin olive oil until emulsified.
  2. Step 2: Toss 4 oz baby arugula with the dressing until evenly coated, then let sit for 5 minutes to allow flavors to meld.
  3. Step 3: Divide salad between plates, top with 2 tbsp shaved Parmesan and 1 tbsp toasted pine nuts, and serve immediately.

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