This Arugula Avocado Salad is a fresh and vibrant recipe, perfect for a light meal or a flavorful side. It combines the peppery bite of arugula with the creamy richness of avocado and the crunchy texture of cucumbers, all topped with a light, lemony olive oil dressing.
Perfect for a quick lunch, a light dinner, or a beautiful addition to any meal!
I'm a big fan of salads, and there’s hardly a day that goes by without me enjoying a bowl. On days I don’t cook, salad becomes my main meal. I love experimenting with different vegetable combinations to keep things interesting.
I love this arugula avocado salad combination and I hope you'll enjoy it.
For more easy-on-the-go salads try my reddish green salad, Arabic salad, or tahini salad.
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Why You'll Love This Recipe
- Bursting with Flavor: The peppery arugula, creamy avocado, and zesty dressing create a refreshing balance of bold and satisfying flavors.
- Quick and Easy: With just a few ingredients, you can throw this salad together in minutes—perfect for busy days or when you want a healthy meal without much prep.
- Nutrient-Packed: This salad is as nourishing as it is delicious, thanks to the avocado's healthy fats, arugula's antioxidants, and fresh veggies' fiber.
- Versatile: You can easily add extra toppings like nuts, seeds, or grilled proteins to make it a complete meal.
Equipment
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- Cutting Board - This is for chopping fresh vegetables.
- Knife - For cutting all the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Arugula - Arugula adds a peppery, slightly nutty flavor to this salad, and combines well with the avocados and cucumbers.
- Avocado - Avocado add a creamy, rich texture to the salad, balancing the peppery arugula and adding a satisfying, buttery element to each bite.
- Persian Cucumbers - Persian cucumbers are used with this salad, they're seedless, extra crisp, and have a mild sweet flavor.
- Green Onions - Green onions have a milder taste than regular onions and pair well with all the other ingredients.
Dressing Ingredients
- Fresh Lemon Juice - Fresh lemon juice is highly recommended to use for dressing.
- Sea Salt - I like to use sea salt.
- Extra Virgin Olive oil - Good quality extra virgin olive oil makes a big difference in the taste.
Instructions
- Give arugula a rough chop if you prefer them smaller pieces
- Slice avocado into cubes
- Cut the stems of the cucumbers and slice into cubes
- Chop green onions finely
- Mix dressing ingredients well together and pour over the salad.
Variations and Substitutions
- Add Protein: For a protein boost, make it a main meal by adding grilled chicken, shrimp, chickpeas, or tofu.
- Switch the Greens: For a milder or more varied flavor, swap some or all of the arugula for other greens like spinach, mixed greens, or kale.
- Boost Crunch and Texture: Add more crunch with nuts like sliced almonds, walnuts, or pecans, or try sunflower or pumpkin seeds.
- Include Cheese: For a touch of creaminess and tang, add crumbled feta, goat cheese, or shaved Parmesan.
Storage
- You can chop the vegetables the day before and place them in an airtight container. Pour the dressing and chop the avocados before serving.
- Arugula Avocado salad is best enjoyed fresh. However, you can store it in an airtight container in the refrigerator for the next day.
Expert Tips
- For best results, toss the dressing with the salad before adding the avocados. Continuous tossing of the avocados can make them mushy.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Another way to prepare the salad dressing is by placing all the dressing ingredients in a mason jar mixing well and then pouring over the salad.
Frequently Asked Questions
To keep avocados from browning, you can drizzle a little lemon or lime juice over the cut avocado, as the acidity helps prevent oxidation. You can also store any leftover salad with plastic wrap directly on the surface of the avocado to minimize exposure to air.
Absolutely! A balsamic vinaigrette, lemon tahini dressing, or even a simple olive oil and balsamic glaze would work well. Just choose a dressing that complements the fresh, vibrant flavors of the arugula and avocado.
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More Delicious Salads
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Arugula Avocado Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Lunch/Side Dish
- Diet: Vegan
Description
This Arugula Avocado Salad is a fresh and vibrant recipe, perfect for a light meal or a flavorful side. It combines the peppery bite of arugula with the creamy richness of avocado and the crunchy texture of cucumbers, all topped with a light, lemony olive oil dressing.
Ingredients
- 4 cups arugula lightly chopped
- 2-3 chopped Persian cucumbers
- 1 small chopped avocado
- 4 ounces chopped green onions
Dressing:
- A juice of one lemon (adjust to taste)
- 2-3 tablespoons extra virgin olive oil
- ¼ Sea Salt (adjust to taste)
Instructions
- Give the Pre-washed arugula a rough chop if you prefer smaller pieces.
- Slice the avocado into cubes.
- Trim the ends of the cucumbers and cut them into cubes.
- Finely chop the green onions.
- In a large bowl, combine the arugula, cucumbers, avocado, and green onions.
- Pour in the dressing, either mixing it separately beforehand or directly over the vegetables.
- Toss everything together until well combined.
Notes
- For best results, toss the dressing with the salad before adding the avocados. Continuous tossing of the avocados can make them mushy.
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Another way to prepare the salad dressing is by placing all the dressing ingredients in a mason jar mixing well and then pouring over the salad.
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