Arugula Salad with Tomato, Cucumber, and Avocado
This no-fuss arugula salad recipe gets an upgrade with fresh avocado, tomato, cucumber, and a zesty lemon and garlic vinaigrette.
Servings: 4
Ingredients
For the Arugula Salad Dressing
- 1/4 cup extra virgin olive oil
- 1 large lemon, zested and juiced
- 1 to 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
For the Arugula Salad
- 5 ounces baby arugula
- 1 to 2 small tomatoes, cut into wedges (or 1/2 pint halved cherry tomatoes)
- 1/2 English cucumber (or 1 peeled slicing cucumber), halved and sliced
- 1 shallot, thinly sliced
- 1 avocado, pitted and sliced
Instructions
- Make the Arugula Salad Dressing: In a large bowl, add the olive oil, lemon zest and juice, garlic, and oregano. Season with a pinch of salt and pepper and whisk to combine.
- Toss and serve: To the same bowl, add the arugula, tomato, cucumber, and shallot. Toss gently to combine. Taste and adjust seasoning to your liking. Transfer to a serving platter (or serve directly from the bowl), top with the avocado, and serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Getting ahead: Make the Arugula Salad Dressing and store sealed in your refrigerator for up to 3 days. The avocados will turn brown and the tomatoes will get a bit mushy in your fridge, so it’s best to slice and dress just before serving. The dressing may separate and solidify slightly in your fridge; just give it a good whisk.
Nutrition
Calories: 234.5kcal | Carbohydrates: 12.3g | Protein: 3g | Fat: 21.3g | Saturated Fat: 3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 14.8g | Sodium: 17.2mg | Potassium: 570.1mg | Fiber: 5.7g | Sugar: 3.7g | Vitamin A: 1224.6IU | Vitamin C: 30.7mg | Calcium: 90.6mg | Iron: 1.5mg
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