White Anchovy and Lemon Arugula Salad
Course: Recipes, Lunch, Dinner, SaladCuisine: AmericanDifficulty: EasyServings
1
servingsPrep time
5
minutesCooking time
4
minutesCalories
687
kcalSometimes 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 tbsp extra-virgin olive oil, divided
1 tbsp freshly squeezed lemon juice
1/2 tsp plus a pinch freshly ground black pepper
2 garlic cloves, minced
4 white anchovies
1 pinch chili powder
1/4 cup chopped fresh parsley
Directions
- In a medium bowl, toss the arugula with 2 tablespoons of olive oil, the lemon juice, and ½ teaspoon of pepper.
- In 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.
- Spoon the coated anchovies on top of the arugula and serve.
Nutrition Facts
1 servings per container
Serving Size1 servings
- Amount Per ServingCalories280
- % Daily Value *
- Total Fat
26g
40%
- Total Carbohydrate
6g
2%
- Protein 26g 52%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
