
9 min 1
White Anchovy and Lemon Arugula Salad
Sometimes it’s the simplest ingredients that make a dish. Here, a bitter mix of arugula is complemented by fresh lemon juice and olive oil. It’s full of great fats for ketogenic energy, with a modest amount of protein for a macro balance.
Ingredients
1 handful arugula
4 tablespoons extra-virgin olive oil, divided
1 tablespoon freshly squeezed lemon juice
½ teaspoon plus a pinch freshly ground black pepper
2 garlic cloves, minced
4 white anchovies
Pinch chili powder
¼ cup chopped fresh parsley
Directions Preparing:5 minCooking:4 min
Step 1In a medium bowl, toss the arugula with 2 tablespoons of olive oil, the lemon juice, and ½ teaspoon of pepper.
Step 2In a small skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook for 1 minute. Then add the anchovies and cook for about 1 minute on each side. Stir in the chili powder, parsley, and a pinch of pepper. Cook for another 30 seconds.
Step 3Spoon the coated anchovies on top of the arugula and serve.
Nutrition Facts (per serving of 1)
Calories
687Total Fat
66GProtein
26GTotal Carbohydrate
5GDietary Fiber
1G