This Arugula Caesar Salad with Brussels Sprouts and Sardines is the perfect lunch or easy weeknight dinner! This recipe is easy to make in 15 minutes flat. All you have to do is blend a creamy Caesar dressing and throw all your salad ingredients in one bowl.
This recipe is gluten free and can easily be made dairy free. It is nut free. This recipe can also be made fat free if needed.
why you’ll love this recipe
- Skip the chopping: Pre-shredded Brussels sprouts are readily available, saving precious minutes. Arugula needs no chopping, just a quick wash.
- Blitz the dressing: No whisking or hand-cramping here. A blender or food processor whips up the creamy Caesar dressing in seconds.
- Protein punch: Sardines and Parmesan pack a satisfying protein punch, keeping you energized through the afternoon or fueling a light dinner.
- Fast assembly: Toss everything together in one bowl, no layering or complicated plating needed. Grab, eat, conquer!
- Portable perfection: Pack it up for lunch, the salad travels well and stays fresh.
- Naturally gluten-free: No bread croutons here, just pure veggie and sardine goodness. Celiacs and gluten-sensitive folks rejoice!
- Fat-free option: Opt for light mayonnaise and skip the avocado oil for a fat-free dressing. Your taste buds won’t miss a beat.
- Dairy-free alternative: Ditch the Parmesan and use nutritional yeast for a cheesy, dairy-free sprinkle. Vegan and lactose-intolerant friends, this Arugula Caesar Salad is for you!
ingredients & substitutions
Arugula: This peppery green adds a fresh, vibrant base to the salad. Can’t find arugula? Spinach or baby kale offer similar textures and mild flavors for this Arugula Caesar Salad.
Brussels Sprouts: Thinly sliced and cooked until tender-crisp, these earthy gems add a satisfying bite. Don’t have Brussels sprouts? Shredded cabbage or broccoli florets work as a pinch-hitter.
Sardines: These briny superstars offer umami depth and protein. Not a fan? Anchovies or a drizzle of fish sauce can mimic their savory punch.
taste & texture
This Arugula Caesar Salad is packed with flavor! The arugula has a peppery bite. The Brussels sprouts’ have an earthy crunch. The sardines are salty. The homemade creamy dressing is smooth and rich.
directions
Step 1
Make the dressing: In a blender or food processor, combine the Dijon mustard, mayonnaise, avocado oil, Parmesan cheese, lemon juice, garlic, and sardines (if using). Blend until smooth and creamy. Season with salt and pepper to taste.
Step 2
On a cutting board, trim and thinly slice the Brussels sprouts. Chop. On a cutting board, chop the arugula.
Step 3
Assemble the Arugula Caesar Salad: In a large bowl, combine the arugula, Brussels sprouts, sardines, and green olives.
Step 4
Drizzle with the Caesar dressing and toss to coat. Serve immediately, topped with extra Parmesan cheese.
expert tips & tricks
- Add some crunch with croutons or toasted bread cubes.
- If you don’t have sardines, you can substitute anchovies for the umami depth.
- Adjust the amount of garlic and lemon juice to your taste.
how to make this lower carb
Skip the avocado oil in the dressing in this Arugula Caesar Salad to have a low carb option. Opt for a splash of olive oil for a lighter base. Consider subbing the sardines with chopped walnuts or roasted chickpeas for plant-based protein.
how to make this low fat or healthier
Choose fat-free or light mayonnaise for the dressing. Skip the avocado oil in the dressing for a completely fat-free Arugula Caesar Salad version. Opt for drained sardines packed in water instead of oil.
how to make this vegan
Skip the Parmesan cheese or use a veegan version in this Arugula Caesar Salad. Nutritional yeast offers a cheesy, savory flavor without the dairy. Use a vegan mayo. Skip the sardines or replace with artichoke hearts.
how to serve, store and meal prep
Serving: Assemble the Arugula Caesar Salad just before serving. Toss everything together in a large bowl, drizzle with the desired amount of dressing, and enjoy!
Storing: Store leftover Arugula Caesar Salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing and salad components separate to prevent the greens from wilting.
Store the leftover dressing in a separate container. It will last for up to 5 days in the fridge.
Meal Prepping:
This Arugula Caesar Salad easily divides into individual portions for a week of healthy lunches or light dinners. Divide the ingredients equally into airtight containers. Store in the fridge for up to 3 days.
Pack the dressing separately in small containers or reusable condiment pouches. This way, you can add the desired amount to your salad just before eating, keeping everything fresh and crisp.
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Arugula Caesar Salad
Ingredients
For the Caesar dressing:
- 1 tbsp Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 2 tbsp Parmesan cheese or dairy free
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 2 sardines drained
- Salt and pepper to taste
For the salad:
- 2 cups Brussels sprouts shredded
- 2 cups arugula chopped
- 2-3 sardines drained and flaked
- 1/4 cup green olives sliced
- 2 tbsp Parmesan cheese or dairy free
Instructions
- Make the dressing: In a blender or food processor, combine the Dijon mustard, mayonnaise, avocado oil, Parmesan cheese, lemon juice, garlic, and sardines (if using). Blend until smooth and creamy. Season with salt and pepper to taste.
- On a cutting board, trim and thinly slice the Brussels sprouts. Chop.
- On a cutting board, chop the arugula.
- Assemble the salad: In a large bowl, combine the arugula, Brussels sprouts, sardines, and green olives.
- Drizzle with the Caesar dressing and toss to coat. Serve immediately, topped with extra Parmesan cheese.
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