Quick and Easy Arugula Spring Salad

The perfect springtime lunch
arugula leaves on a table
Pexels / Polina Tankilevitch

Not quite a true “recipe,” this quick and easy spring salad is the perfect addition to your weekly meal prep rotation. It makes the most of all those pantry staples, and it’s a great way to use up the last bits of that leftover carrot-top pesto. Makes enough for three lunches.


  • 6 c arugula
  • 1 can organic, BPA-free cannellini beans, drained and rinsed
  • ¼ c olive oil
  • 3 Tbsp carrot-top pesto
  • 2 Tbsp fresh lemon juice
  • 1 can wild tuna packed in olive oil (look for brands that are low in heavy-metal content)
  • 2 slices of old/slightly stale sourdough bread
  • 2 cloves whole garlic
  • Salt and pepper, to taste


  1. Mix the olive oil, pesto, lemon juice, and salt and pepper together in a mason jar and set aside.
  2. Toast the sourdough until it’s quite browned, then rub the bread with the garlic cloves. Once cooled, break into small pieces then add to food processor to make sourdough crumbs.
  3. Put 2 c of arugula into three separate bowls or to-go containers. When you’re ready to eat, top each bowl with ⅓ can of cannellini beans, ⅓ can tuna in olive oil, and ⅓ of the salad dressing. Mix well, then sprinkle on your sourdough crumbs and enjoy.


You May Also Like: Zingy Citrus Rocket Salad, Arame Kale Avocado Salad with Sesame Vinaigrette, Bittersweet Summer Salad.

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