The title says it all: this is the most BOSS salad of all time.
I debated whether to call it by its simple ingredients or to give it a name that immediately tells you how incredible it is. After making and tasting countless salads, this one truly stands out. The balance of flavors and textures is exceptional, and it’s the kind of salad I could eat every day.
Here’s what makes this salad so special:
- Arugula
- Lightly roasted asparagus
- Cucumber ribbons
- Feta cheese
- Lemon, Dijon, and shallot vinaigrette
The arugula provides a fresh, peppery crunch that pairs perfectly with the other ingredients. The asparagus is halved lengthwise (optional but pretty and easier to eat), tossed with olive oil, salt, pepper, and a bit of lemon juice, then roasted for five minutes. The quick roast softens the raw flavor while keeping a satisfying snap.
Cucumber ribbons, made with a vegetable peeler, add a light, noodle-like texture that’s fun to eat. Feta brings that salty, creamy bite this salad needs.
The dressing is simple and bright: lemon juice, olive oil, Dijon mustard, minced shallot, salt, and pepper. The shallot adds a sharp, savory note that complements the salad without overpowering it. Taste as you go and adjust seasoning to your preference.
This salad is impressive visually and in flavor. Assemble the components and drizzle the dressing just before serving so everything stays fresh.
New house anecdotes:
1. On our second night here I found a huge spider in the shower. I screamed, my partner came running, and the spider ended up flushed away. Now I’m more cautious in that bathroom.
2. We finally have a fenced yard, which is wonderful because our dog Boone can go outside without a leash. Unfortunately, he’s developed an obsession with eating grass and then hacking for a while afterward. The yard is great, but Boone’s new habit is less than ideal.
Maybe Boone’s grass obsession subconsciously inspired this salad—so much green goodness!
The Most BOSS Salad of All Time
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2–4 servings
Ingredients
- 1
- 1 teaspoon lemon juice (for asparagus)
- 1 hot house cucumber
- 2 loosely packed cups arugula
- A few tablespoons of feta cheese, to taste
- For the dressing:
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon finely minced shallot (plus extra for topping, optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Prepare the asparagus and arrange on a parchment-lined baking sheet.
- Drizzle with about a teaspoon of olive oil, sprinkle with salt and pepper, and add 1 teaspoon lemon juice.
- Toss to coat and roast for 5 minutes. Remove and let cool.
- Make cucumber ribbons with a vegetable peeler: slice long, thin ribbons, stopping before the seeds. Rotate the cucumber as you peel to create ribbons from each side.
- Whisk together dressing ingredients: lemon juice, olive oil, Dijon, minced shallot, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: start with arugula, then arrange cucumber ribbons and roasted asparagus on top. Add extra minced shallot if desired and sprinkle with feta. Finish with cracked black pepper if you like.
- Dress the salad lightly to taste and serve immediately.
- Notes:
- *Halving the asparagus is optional but makes it more delicate and easier to eat.
- *The dressing yields more than you might need; start with a little and add more if desired. Save any leftover dressing for another use.
*This recipe is gluten free*
This recipe makes two dinner servings or four side servings. Nutrition information is based on a dinner serving.
If you make this or any of my recipes, share a photo on Instagram and tag #thegarlicdiaries!
In the mood for more salads? Try these on the original site for more inspiration.