How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Arugula and Pea Shoot Salad with Smoked Salmon?

You need 7 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 2 teaspoons white truffle oil or extra-virgin olive oil, Salt and freshly ground pepper, 1/2 pound celery root, peeled, and more.

Is Arugula and Pea Shoot Salad with Smoked Salmon suitable as seafood?

Yes, Arugula and Pea Shoot Salad with Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Arugula and Pea Shoot Salad with Smoked Salmon?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula and Pea Shoot Salad with Smoked Salmon

Name: Arugula and Pea Shoot Salad with Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 2 teaspoons white truffle oil or extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound celery root, peeled; 1/4 pound arugula (8 cups); 2 ounces pea shoots (2 packed cups); 1/4 pound thinly sliced smoked salmon, cut into 1/4-inch-wide strips

Fresh, crisp and full of flavor — this Arugula and Pea Shoot Salad with Smoked Salmon is a must-try. Made with lemon juice, oil, Salt and celery root. E…

This Arugula and Pea Shoot Salad with Smoked Salmon relies on simple, everyday ingredients such as fresh lemon juice, celery root, peeled, arugula (8 cups) and pea shoots (2 packed cups). It comes together quickly and makes 4 servings, at about 92 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 tablespoons fresh lemon juice
2 teaspoons white truffle oil or extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound celery root, peeled
1/4 pound arugula (8 cups)
2 ounces pea shoots (2 packed cups)
1/4 pound thinly sliced smoked salmon, cut into 1/4-inch-wide strips

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
92 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Arugula and Pea Shoot Salad with Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions