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.
If all else fails, I’ll toss a bit of arugula with extra virgin olive oil and lemon juice to accent chicken schnitzel, 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.
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.
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
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 simple chicken breasts marinated in Greek chicken marinade, 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.
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Simple Arugula Salad with Avocado
- Total Time: 15 minutes
- Yield: serves 4
- Diet: Vegan
Description
This fresh arugula salad packs great flavor in each bite.
Ingredients
- 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
Instructions
- 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.
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
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new media and information for readers’ benefit
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I love salads and that one looks delicious!
I served this tonight with https://www.themediterraneandish.com/honey-mustard-salmon-recipe — a great combo! A question about the oregano: would fresh oregano work just as well? I have in my mind that fresh is always preferable but perhaps dry has certain advantages that I’m not aware of.
Hi, Joyce! Fresh oregano will work fine here. I just tend to use dried as it’s what I most often have on hand.
I’m making this salad again tomorrow, to serve with your Crispy Pan Seared Salmon. I can’t wait! Thank you for so many wonderful Mediterranean dishes, which I have been incorporating into our every day meals.
That’s wonderful, Joyce!
The calories are listed as 652,is this correct?
Hey Warner, the amount is 318 calories per serving (a serving would be a bowl of salad).
This is delicious my family enjoyed
Awesome! So glad you enjoyed it!
How much lemon juice if measured please. Thanks!
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.
YUM! I love trying out new salads! I am going to try that dressing ASAP!
Thanks, Kristen! Let me know how you like it.
What a beautiful and delicious salad! Love the avocado there!
Thank you. Abigail! Avocado does add a lot.
This salad was over the top delicious and was excellent with your whole grilled chicken recipe.
I definitely need to clear my brain’s cache of temporary files that clutter my mind. 🙂 Good Advice. Even better salad.
Thank you, Maureen! We all need the break once in a while. Appreciate you stopping in. XO
This is a great looking salad!
Thanks, Cindy!
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
So true, from the mouths of babes! You are so kind Roni!
I love this salad! Vibrant and beautiful!
Thank you Florian!
I love this kind of salad. Your photo is gorgeous!
Thank you, Nancy!
Love the arugula and addition of jalapeño. Yum!
Thank you, Linda!
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!
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!
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. 🙂