Arugula Yogurt Salad with Paprika Oil
Fresh arugula combined with strained yogurt, garlic, and salt, then topped with a warm paprika-infused olive oil. Quick assembly salad with creamy yogurt base and peppery greens, finished with fragrant spiced oil.
Ingredients
- 3 ½ oz arugula, chopped
- 2 cups yogurt, strained
- 1 clove garlic, crushed
- salt, to taste
- 4 tablespoons olive oil
- 1 teaspoon paprika
Instructions
- 1
Wash and dry the arugula, then chop it
- 2
Mix arugula, yogurt, crushed garlic, and salt in a bowl
- 3
Transfer the mixture to a serving plate
- 4
Heat the olive oil
- 5
Add paprika and stir fry
- 6
Pour the dressing over the salad
Tips
Add the warm paprika oil just before serving to keep arugula crisp
Good to Know
Keep yogurt mixture and paprika oil separate in refrigerator up to 1 day. Combine just before serving.
Prepare yogurt mixture up to 4 hours ahead. Heat paprika oil just before serving.
Serve immediately after adding warm paprika oil to maintain texture contrast.
Common Mistakes
Do not add paprika oil until serving to prevent arugula from wilting and becoming soggy
Do not skip straining the yogurt to avoid watery salad