Arugula Avocado Salad Recipe with Lemon Vinaigrette

This arugula avocado salad recipe is light and flavorful, with a bright lemon vinaigrette and lots of creamy avocado. It’s just about the loveliest side I can think of for a dinner party, but you can also add some heartiness with beans, chicken, salmon, or shrimp, too! 

Arugula, cherry tomatoes, avocado, lemon, parmesan, and olive oil. Simple and yet special.

If arugula is typically a little too peppery for your liking, give it another try here. The natural spiciness is mellowed by the creaminess of avocado and the sweetness of the tomatoes. It adds such a nice, contrasting sharpness.

How To Make This Arugula Avocado Salad With Dressing – Step by Step

  • In a small bowl, whisk the lemon juice, garlic, Parmesan, salt, pepper, and olive oil until well combined.
  • In a large bowl, combine the arugula and cherry tomatoes. Add the dressing and toss to lightly coat all of the leaves.
  • To serve, divide the dressed greens and tomatoes among four serving plates. Slice the avocado and divide the pieces evenly on top of each salad. Sprinkle a pinch of sea salt and pepper over the tops if desired.

A Bright and Delicious Lemon Vinaigrette

To bring all of the flavors together in a balanced, complementary way, I whisked together a garlicky lemon Parmesan vinaigrette—made with a fruity, good quality extra-virgin olive oil. This is the appetizer salad you’ll want to prepare when guests come over for dinner. This is the one you can add grilled chicken, shrimp, steak, chickpeas, or tofu to, for satisfying bulk, and call a complete meal.

An Easy Arugula Avocado Recipe

This Arugula Avocado recipe is a great example of ‘less is more’. Just a few key ingredients and you have a fresh and satisfying salad, something that the whole family will love. The lemon vinaigrette is simple to whip up and lifts the whole salad up beautifully, complementing the creamy avocado and the peppery arugula.

Top Tips For This Arugula Avocado Recipe

  • To pick a ripe avocado: If the avocado yields to gentle pressure you know it’s ripe and ready to eat. Ripe avocados may have a darker color but color can vary so it’s best to go by feel (you want it soft but not mushy).
  • Season your greens! Add a little coarse sea salt and freshly ground black pepper to your simply dressed salads from now on for a fantastic new dimension of texture and flavor.
  • You can store leftover lemon vinaigrette in a sealed container for up to 2 weeks in the refrigerator.

Check Out These Other Delicious Avocado Recipes

3 Easy Avocado Toast Recipes

Stuffed Zucchini with Beef and Avocado

Turkey Bacon and Avocado Wrap

Tuna Avocado Toast with Tomatoes

Creamy Avocado Dip by Cookie + Kate

Panko Baked Avocado Tacos by Minimalist Baker

If you have tried this Arugula Avocado Salad recipe, or any other recipe on my blog, then please rate it and let me know how tried it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Arugula Avocado Salad with Lemon Vinaigrette

This arugula salad is light, creamy, and a fantastic side for a dinner party.
Prep Time5 mins
Total Time5 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: arugula and avocado salad, avocado salad recipe, easy avocado salad, homemade lemon vinaigrette
Servings: 4
Calories: 177kcal

Ingredients

  • ¼ cup fresh lemon juice
  • 1 garlic clove minced
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 ounces arugula
  • 1 ½ cups cherry or grape tomatoes
  • 1 avocado peeled and pitted
  • coarse sea salt and freshly ground black pepper

Instructions

  • In a small bowl, whisk the lemon juice, garlic, Parmesan, salt, pepper, and olive oil until well combined.
  • In a large bowl, combine the arugula and cherry tomatoes. Add the dressing and toss to lightly coat all of the leaves.
  • To serve, divide the dressed greens and tomatoes among four serving plates. Slice the avocado and divide the pieces evenly on top of each salad. Sprinkle a pinch of sea salt and pepper over the tops if desired.

Nutrition

Calories: 177kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 349mg | Potassium: 512mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 29.2mg | Calcium: 97mg | Iron: 1.2mg
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30 thoughts on “Arugula Avocado Salad Recipe with Lemon Vinaigrette

  1. Ms.O

    This might be a late comment, but I love it that you are back to your usual journal-like blog format. So much fun ;)

    Reply
  2. Hootie

    Lovely recipe…will be picking up arugula at the store for the second time ever! First time was a bust bc of the bitterness like you said but I trust your culinary opinion my dear and will give it another go :)

    Reply
  3. Lisa

    Hi Andie- I love your website! Are you writing a book about your experiences so far, and if so, when will it be released so I can get one?

    Reply
    1. Andie Mitchell Post author

      Hi Lisa!

      Thank you! Yes, I’m writing a weight loss memoir (due out in late 2014) and a cookbook to follow. I will be sure to share all about the release dates when they approach :)

      Andie

      Reply
      1. Lisa

        Thanks so much for your reply! Well, late 2014 can’t come soon enough for me! I’ll certainly be looking for it. I’m very excited to read it-

        I just want you to know how much I appreciate your sharing your story. The way you are able to verbalize your feelings and thoughts, feels so familiar to me, and I always love reading your posts!

        thank you again!!

        Reply
  4. Sally

    Yum! One of my favorite salads is diced tomatoes & avocados (mixed together w/ some salt & pepper) on top of arugula – this salad kicks it up a notch and makes it presentable for company :-). (I would not serve mine to guests, it is pretty messy looking ;-)).
    Thanks for this, Andie!!

    Reply
  5. Reanna

    This looks great! What a way to welcome summer days! I know it’s a little early, but yesterday and today it is in the 90’s in St Louis.

    Reply
  6. Sharon

    I came across your site and this recipe and (yay!) I had all the ingredients to make this wonderful salad. Dressing is whipped up and ready to go, just waiting for hubby to get home to grill some chicken! thanks so much!

    Reply
    1. Sharon

      Salad was delicious with grilled chicken! My husband was raving while eating, calling me a “genius” I told him I can’t take the credit. LOL! bookmarked this page and bought more ingredients to make it again as soon as the avocado ripens. Thanks again! We are big fans of buffalo chicken and I can’t wait to try the Buffalo Chicken Rolls. :)

      Reply
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  8. Noni

    This salad is so delicious, we made it three evenings in a row for dinner:) The combination of lemon, parmesan and garlic is amazing!

    [to Andie: did you get my email, i wrote to you back in march? i know you get a lot of emails and i don’t expect an answer, i am just curious if you got it]

    Reply
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  10. Iris

    I made it for my family and they loved it. Arugula, avocados, and tomatoes are all my favorite. Great salad, thank you SO much!!!

    Reply
  11. Julie Hiebert

    Very delicious! I cooked some quinoa, added some craisins and poured about 1/2 the dressing on this first. I plated each salad with greens, quinoa mixture, halved cherry tomatoes and avocado. Served with additional dressing (if desired) and freshly grated salt and pepper. Will definitely make again!

    Reply
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