Arugula salad with avocado, cucumber, tomatoes and shallots

Simple Arugula Salad with Avocado

  • Author: Suzy Karadsheh
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: serves 4 1x
  • Diet: Vegan


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

For Vinaigrette: 

  • 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


  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.


  • 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