Simple and bright arugula salad with avocado, tomatoes, cucumbers, and shallots. A bright lemony vinaigrette with garlic and oregano brings it together.

Arugula salad with avocado, cucumber, tomatoes and shallots

One thing that's a non-negotiable on my dinner table is salad. Be it something as hearty and big as three bean salad or Mediterranean chickpea salad, or something with a bit of creamy feta cheese like Greek salad.

If all else fails, I'll toss a bit of arugula with extra virgin olive oil and lemon juice to accent a pan-seared trout or to add next to a hearty Spanish tortilla.

Peppery arugula is actually my leaf of choice for a green salad. I'm okay with lettuce and spinach, but arugula adds a little extra excitement I think.

When I have fresh baby arugula, little needs to be done to make the perfect salad. Plus,it packs a nutritional punch--calcium, and potassium, and vitamin C.

Arugula salad ingredients. Arugula, cucumber, tomatoes, shallots, and avocado

Simple Arugula Salad 

This salad hits all the right notes for me. Peppery arugula with fresh cucumbers, juicy tomatoes, and creamy avocados. The perfect balance!

And what brings this salad together is an easy homemade lemony dressing or vinaigrette.

There is no right or wrong way to serve this salad. Mix it up in the bowl and serve. Or, if you want a fancier, more constructed look, transfer the tossed salad to a platter (it helps to add the avocado slices last-minute to keep them from browning).

Arugula Salad Dressing

No creamy or heavy dressing here. This arugula avocado salad is best with a light and lemony homemade dressing.  Here's what's in it:

  • Extra virgin olive oil
  • Zest and juice of 1 large lemon
  • Fresh minced garlic
  • Dry oregano
  • Kosher salt and black pepper to taste

You can prepare the dressing up to 3 days in advance and keep it in the fridge in a tight-lid glass container or mason jar. When you're ready, just give it a shake before adding it to the salad.

arugula salad in a large bowl with cucumbers, avocado, shallots and tomatoes. Lemons to the side

How to Make It

Step 1: Mix the dressing or vinaigrette 

In a large mixing bowl, add the olive oil, lemon juice, lemon zest, garlic, oregano and salt and pepper. Whisk to combine.

Step 2: Mix Salad

Add the arugula, tomato, cucumber, shallots and sliced avocado. Pour the dressing and toss.

Step 3: Serve

Transfer the salad to a serving platter. Serve immediately.

Tip

Like other green salads, this arugula salad is best served immediately because baby arugula will wilt if it sits in the dressing or vinaigrette very long. Like I said earlier, you can prepare the vinaigrette earlier and

Arugula salad on platter with two forks

Serve it with

Wondering what goes well with arugula? So many things, really!  I often make this arugula avocado salad to accompany anything from roast chicken, to grilled souvlaki, baked salmon, or lamb. Heck, this is the perfect salad for pasta night!

If you enjoyed this arugula salad, you will love my beet salad with arugula and feta.

Check out our collection of Mediterranean diet recipes. For all recipes, visit us here

SHOP OUR ONLINE STORE.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Arugula salad with avocado, cucumber, tomatoes and shallots

Simple Arugula Salad with Avocado


  • Author: Suzy Karadsheh
  • Total Time: 15 minutes
  • Yield: serves 4
  • Diet: Vegan

Description

This fresh arugula salad packs great flavor in each bite.


Ingredients

Scale
  • 5 oz baby arugula
  • 1 to 2 vine ripe tomatoes, cut into wedges
  • ½ English cucumber (or 1 slicing cucumber peeled), halved lengthwise, then sliced
  • 1 shallot, sliced
  • 1 avocado, pitted and sliced

For Vinaigrette: 

  • ¼ cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • Zest and juice of 1 large lemon
  • 1 to 2 garlic cloves, minced
  • 1 tsp dry oregano
  • Kosher salt (I use Diamond Crystal)
  • Black pepper

Instructions

  1. In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
  2. To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine.  Taste and adjust seasoning to your liking.
  3. Transfer the salad to a serving platter. Serve immediately.

Notes

  • Cook's Tip: If you like, hold the avocados until the end and top the salad with the sliced avocados before serving.
  • Make Ahead Tip: This salad is best served immediately. You can make the dressing up to 3 days ahead and keep it in the fridge in a closed mason jar. Give the dressing a whisk before adding to the salad.
  • Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
  • Prep Time: 15 mins
  • Category: Salad
  • Method: Tossed
  • Cuisine: Mediterranean

Keywords: Arugula Salad, Simple Arugula Salad, Arugula Avocado Salad

*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new media and information for readers' benefit

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Nom nom nom! Get in my belly. I served pan-fried fish and boiled potatoes soaked in crab boil, then melted butter and chopped cilantro (didn’t have parsley). Now I’m going to ruin this deliciously almost-healthy meal with Blue Bunny super fudge brownie ice cream. Shhhhh, don’t tell

  2. Good write-up, I抦 normal visitor of one抯 blog, maintain up the excellent operate, and It's going to be a regular visitor for a lengthy time.

    1. Hi, Joyce! Fresh oregano will work fine here. I just tend to use dried as it's what I most often have on hand.

    1. If you are using medium-sized lemons, you should be able to get 3 or more tbsp out of 1 1/2 lemons. Hope this helps, Kaye.

      1. This salad was over the top delicious and was excellent with your whole grilled chicken recipe.

  3. I definitely need to clear my brain's cache of temporary files that clutter my mind. 🙂 Good Advice. Even better salad.

  4. lol, don't you just love kids :)) Out of the mouths of babes .....
    Hope you now feel as sharp & as gorgeous as your pictures xx

  5. Love your blog. I have always said my kids wee my best teachers - now it's my grandkids who are honest to speak the truth to me! Love that. It was good to meet you at Hope. Thanks for being a friend to my lovely daughter. She adores you!

    1. Kris, thank you so much for taking the time to share these sweet words! I am so blessed to have the encouragement of many on this blogging journey. Your daughter is one of the kindest and dearest friends; I adore her tons!

  6. Suzy, I definitely know how you feel about being forgetful. I'm starting to forget what things are called so everything is now 'thingy' with hand gestures. I put it down to getting older, but sheesh I didn't realize it would come so soon! Anyway, I love your salad recipe! Arugula has such a great taste and I especially love the addition of the jalapeño. It all sounds wonderful. 🙂