This healthy arugula avocado salad is perfect for a light summer salad! I don’t know about you, but absolutely love making salads during the summer. They are so hydrating, filling, and light. All of these are important factors to me when creating a salad recipe. I’ve been on a bit of an arugula kick recently, and I have to say it is such an underrated green. It may be my new favorite green for summer. In the winter I am a huge fan of kale for my salads. I have plenty of kale salad recipes:
As fr as salad recipes using other greens I have plenty of those recipes too! Here are my favorites:
Can I make this Arugula Avocado Salad oil-free?
Yes! I actually love making this salad recipe oil-free. Because this salad has avocados in it, it already has a healthy fat component to help balance out the vinegar. You could simply blend the avocado with the rest of the dressing ingredients and toss in with the salad. Like I said before, I often do this, but for the purpose of the picture I used my favorite cold pressed oil.
How to make stunning salads:
There are a few tricks that I have picked up on how to make the most beautiful salads. I obviously love making beautiful food and food photography, so there’s a lot that goes into it. First things first, remember that you are starting with a blank canvas, so you have to build from the base up. Second, make sure you are using the right color combinations. I went with complementary colors for this arugula avocado salad. By using complementary colors it helps the salad colors pop! Last, but not least, make sure that you are using different shapes and textures. This is important so that you add some visual interest to your salad. Making food is an art form, so get creative!
Ingredients for the Arugula Avocado Salad:
- Arugula
- Avocado
- English cucumber
- Watermelon radish
- Dijon mustard
- Cold pressed flaxseed oil
- White wine vinegar
- Date syrup
Arugula Avocado Salad
Ingredients
- 1 container arugula
- 1 english cucumber
- 1 watermelon radish
- 1 avocado
- 1 tbsp dijon mustard
- 1 tbsp cold pressed flax seed oil
- 2 tbsp white wine vinegar
- 1 tbsp Date syrup
Instructions
- Add the arugula to a bowl. Chop the radish into thin half moons and add to the bowl. Chop the cucumber into quarters and the avocado into slices; add to the bowl.
- In a small bowl combine all dressing ingredients and whisk together. Pour over salad and enjoy!
