Avocado Arugula Salad

Prep Time: 10 minutes | Total Time: 10 minutes | Yield: 2 servings

Why I Love This Recipe

This zippy arugula salad is bold, refreshing, and comes together in just 10 minutes. Peppery arugula, creamy avocado, and crunchy toasted nuts are tossed in a bright lemon and olive oil dressing, with a drizzle of chili oil for a subtle kick. It’s the perfect side dish or light lunch when you want something healthy, flavorful, and satisfying.

Ingredients

• 4 cups arugula

• 1 ripe avocado, thinly sliced

• ¼ cup toasted nuts (such as almonds, walnuts or pine nuts)

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tbsp olive oil

• 1 tsp chili oil (adjust to taste)

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional: shaved Parmesan

Instructions

1. Prepare the arugula. Place arugula in a large mixing bowl.

2. Toast the nuts. In a dry skillet over medium heat, toast the nuts for 2–3 minutes until fragrant and golden. Set aside.

3. Make the dressing. In a small bowl, whisk together olive oil, chili oil, lemon juice, lemon zest, salt, and black pepper.

4. Assemble the salad. Add avocado slices and toasted nuts to the arugula. Drizzle the dressing over everything and gently toss to combine.

5. Serve. Top with optional cheese, a final sprinkle of lemon zest, and another crack of black pepper. Serve immediately and enjoy!

Notes

• Make it dairy-free: Skip the cheese.

• Add protein: Top with a poached egg, grilled chicken, or chickpeas.

• Meal prep tip: Keep the dressing separate until ready to serve to maintain the arugula’s crispness.

• Customize the crunch: Try pumpkin seeds or sunflower seeds for a nut-free option.

• Extra flavor: Add a touch of honey to the dressing if you like a sweet-savory combo.