Simple and bright arugula salad with avocado, tomatoes, cucumbers, and shallots. A bright lemony vinaigrette with garlic and oregano brings it together.
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.
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.
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.
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.
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
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!
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This fresh arugula salad packs great flavor in each bite.
- 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
- 1/4 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
- In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
- To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
- Transfer the salad to a serving platter. Serve immediately.
- 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.
- 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