- 5 ounces arugula
- 6 medium watermelon radish, thinly sliced
- 2 Persian cucumbers, cut in half lengthwise and then sliced 1/4”
- ½ cup shaved parmesan
- ½ cup EV olive oil
- ¼ cup lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Place arugula and remaining vegetables in a large mixing bowl.
- In a small bowl mix the oil, lemon juice, spices and then add to salad along with parmesan cheese.
- Toss the salad & serve.