Arugula, Avocado, Tomato Salad

Why You’ll Love This Recipe

This salad is a perfect combination of textures and tastes—spicy arugula, rich avocado, and sweet, ripe tomatoes make every bite exciting. It’s quick to assemble, packed with nutrients, and naturally gluten-free and vegetarian. Whether you’re looking for a healthy lunch or an easy side dish, this salad delivers freshness and balance in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh arugula
• Ripe avocado, sliced or cubed
• Cherry tomatoes or chopped ripe tomatoes
• Olive oil
• Lemon juice or balsamic vinegar
• Salt
• Black pepper
• Optional: red onion, shaved Parmesan, pine nuts, garlic

Directions

1. In a large bowl, add the arugula and chopped or halved tomatoes.
2. Gently add the sliced or cubed avocado.
3. Drizzle with olive oil and lemon juice or balsamic vinegar.
4. Season with salt and black pepper to taste.
5. Toss gently to combine, being careful not to mash the avocado.
6. Serve immediately for the best texture and flavor.

Servings and timing

This salad serves 2 as a main dish or 4 as a side. It takes about 10 minutes to prepare, with no cooking required, making it an easy go-to for busy days or last-minute meals.

Variations

• Add cheese: Crumbled feta or shaved Parmesan complements the flavors well.
• Include nuts or seeds: Toasted pine nuts, sunflower seeds, or walnuts add crunch.
• Add protein: Grilled chicken, shrimp, or chickpeas make it a complete meal.
• Use different greens: Mix arugula with spinach, kale, or spring mix.
• Spice it up: Add a pinch of chili flakes or a drizzle of hot sauce.
• Add herbs: Fresh basil or parsley adds a bright herbal note.
• Swap the dressing: Try a honey mustard or lemon tahini dressing for variation.

Storage/Reheating

This salad is best served fresh. If you need to store leftovers, place them in an airtight container and refrigerate for up to 1 day. Note that avocado may brown and arugula may wilt over time. Avoid freezing or reheating; serve cold or at room temperature.

FAQs

How long does this salad last in the fridge?

It’s best eaten immediately, but you can store it for up to 1 day if needed.

Can I make it ahead of time?

You can prep the ingredients ahead, but add avocado and dressing just before serving.

Is arugula spicy?

Arugula has a naturally peppery, slightly bitter flavor that adds character to salads.

Can I use a different type of lettuce?

Yes, you can mix in or substitute arugula with baby spinach, spring mix, or romaine.

How do I keep avocado from browning?

Toss it in lemon juice before adding to the salad, and store tightly sealed if saving leftovers.

Is this salad vegan?

Yes, the base recipe is vegan. Just avoid cheese or use a dairy-free alternative if needed.

What type of tomatoes work best?

Cherry tomatoes are ideal, but any ripe, juicy tomato variety will work.

Can I add grains?

Yes, quinoa or couscous makes this salad more filling and adds texture.

What dressing goes well with this?

A simple lemon vinaigrette or balsamic reduction complements the flavors beautifully.

Should I peel the avocado?

Yes, peel and remove the pit before slicing or cubing the avocado.

Conclusion

Arugula, Avocado, Tomato Salad is a fresh, flavorful, and nutrient-packed dish that’s perfect for any time of day. Whether served as a side or a light meal, it’s a delicious way to enjoy wholesome ingredients with minimal effort. With its balance of flavors and easy preparation, it’s sure to become a favorite in your salad rotation.

Arugula, Avocado, Tomato Salad

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A fresh and flavorful salad combining peppery arugula, creamy avocado, and juicy tomatoes with a simple vinaigrette. Perfect as a quick side or light, nutritious meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Serves 2 as a main, 4 as a side
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 4 cups fresh arugula
• 1 ripe avocado, sliced or cubed
• 1 cup cherry tomatoes or chopped ripe tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup red onion, thinly sliced
• Optional: 2 tablespoons shaved Parmesan or crumbled feta
• Optional: 2 tablespoons pine nuts, toasted
• Optional: 1 garlic clove, minced

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Instructions

1. In a large bowl, add the arugula and halved or chopped tomatoes.
2. Gently add the sliced or cubed avocado.
3. Drizzle with olive oil and lemon juice or balsamic vinegar.
4. Season with salt and black pepper. Add garlic, onion, cheese, or nuts if using.
5. Toss gently to combine, being careful not to mash the avocado.
6. Serve immediately for the best texture and flavor.

Notes

• Use lemon juice to help prevent the avocado from browning.
• Add chickpeas, grilled chicken, or shrimp to make it a full meal.
• Mix arugula with other greens like spinach for a milder base.
• This salad is best fresh—avoid storing dressed leftovers for too long.
• Toasted nuts or seeds add great crunch and nutrition.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 3g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 2.5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg