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Arugula, hazelnuts, and Castelvetrano Olive Salad

Arugula Salad with Hazelnuts, craisins, and Castelvetrano Olives

Arugula salad mixed with a some crushed toasted hazelnuts, craisins, grated parmesan cheese, castelvetrano olives, and some olive oil with fresh lemon juice.


  • 5 oz package of baby Arugula
  • 1/4 cup of craisins
  • 1/4 cup of toasted hazelnuts - to be crushed
  • 1/4 cup of castelvetrano olives or other green olive
  • 2-3 tablespoons of extra virgin olive oil
  • Juice from 1 lemon
  • 2 tablespoons of grated parmesan cheese
  • Ground Black Pepper to Taste


  • Wash and dry arugula. Crush toasted hazelnuts in a self sealing bag and set aside.
  • Place arugula in a salad bowl and add the olives, craisins, and toasted hazlenuts. Season with ground black pepper, grated parmesan and then drizzle over the olive oil and lemon juice right before serving.
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