Avocado tomato arugula salad is healthy, easy, and so delicious. With a light cilantro vinaigrette, this salad is a wonderful side that won't leave you feeling heavy.
Avocado Tomato Arugula Salad
A while back, I was invited to sample the new spring menu offerings at Seasons 52. They served this delicious tomato and Haas avocado salad with a balsamic dressing and grilled bread. It was just one highlight of the dinner. I couldn't stop thinking of that salad and decided to create my own version. I love the taste of avocados and will also add them to anything any chance I get.
Why You'll Love This Recipe
- It's full of flavor and healthy ingredients.
- It's a light salad that won't bog you down.
- The combination of avocado, arugula, tomato, and cilantro vinaigrette makes a brightly-flavored salad with wonderful, rich notes.
Choosing the Best Avocado Tomato Arugula Salad Ingredients
The best dishes start with the best ingredients. With that in mind, I've got some tips here to help you choose the best avocados, tomatoes, and arugula, three foods that can be difficult to find at peak freshness.
Choosing the Best Tomatoes
- Look for skins that are free of bumps and bruises. Some cracking near the stem is normal.
- Ripe tomatoes will usually have a vibrant red color unless they're heirloom varieties that aren't naturally red.
- Sniff the tomatoes. If they have a tomato fragrance, they're ripe. Tomatoes with no aroma could have been picked before they were ready and won't ever ripen properly.
Choosing the Best Avocados
There are two ways to choose avocados for your avocado tomato arugula salad.
- If you'll be making your salad right away, look for avocados that are darker in color. They should have some give but shouldn't feel mushy when gently squeezed.
- If you'll be making your salad in a couple of days, look for avocados that are brighter green with a firm texture. They'll reach full ripeness in 4 to 5 days.
- More detailed information about avocado ripeness can be found here.
Choosing the Best Arugula
- The leaves should have a vibrant green color.
- Avoid arugula that has wilted or soft-looking leaves.
- Yellow or slimy arugula is bad, bad, bad.
- Inspect pre-packaged arugula for excess moisture in the bag which can promote rotting.
- Arugula is at peak freshness during the summer, however, quality arugula can be found in late spring and early fall, as well.
This recipe uses simple ingredients that you can find at any grocery store. You'll find them here, but the exact quantities are in the recipe card at the end of the post.
- Finely chopped cilantro
- Olive oil
- Balsamic vinegar
- Black pepper
- Baby arugula
- Chopped tomato
- Peeled, pitted, and chopped avocado
- Shredded parmesan cheese
How to Make Tomato Arugula Salad
This salad is as easy to make as it is delicious. In just a few minutes, you'll have a light, summery salad! The recipe highlights are here, but you'll find the exact instructions in the recipe card below.
Step 1: Make the Vinaigrette
Combine all vinaigrette ingredients in a small bowl and set aside.
Step 2: Make the Salad
Add the tomato, arugula, and avocado to a bowl and toss with the dressing. Top with parmesan cheese. Season with extra salt if desired.
- Any of your favorite vinaigrettes will work with this recipe.
- If you're not a fan of arugula, baby spinach greens or mesclun mix would also work well with this recipe.
- Try adding sunflower seeds, almonds, croutons, or my homemade Parmesan Frico (cheese crisps).
- For some extra protein, chickpeas would make a delicious addition without bogging down all of the flavors.
- Top with grilled shrimp or chicken and turn this into a main course!
- Measuring spoons
- Cutting board
- Mixing bowls
You can store this salad for a maximum of two days in the refrigerator in an air-tight container. After that, it will get soggy.
- Make this salad immediately before you want to serve it for the best flavor and texture.
- Always buy the freshest ingredients for the best flavor.
- A salad spinner is a great way thoroughly dry your arugula after washing it.
What to Serve with Avocado Tomato Arugula Salad
This light and flavorful salad is absolutely perfect when paired with main courses that are as equally flavorful. Try some of these great main dishes with your salad.
- Roasted Spicy Ranch Salmon with Asparagus
- Pappardelle Pasta with Bacon, Egg, and Cheese
- Mushroom Chicken Thighs with Rosemary
- Asian Pan-Seared Scallops with Spinach
- Cumin Rubbed Steak Kabobs with Mexican Street Corn Salad
- Dutch Oven Corned Beef and Cabbage
What is arugula?
Arugula is a popular salad green that is often mistaken for a lettuce variant. However, arugula is actually a member of the same vegetable family as broccoli, cabbage, and mustard greens.
What does arugula taste like?
Arugula has a distinctive flavor best described as fresh, tart, bitter, and peppery.
Is this a healthy salad?
This avocado tomato arugula salad is exceedingly healthy! All of the ingredients are packed with vitamins, minerals, and antioxidants, and the dressing ingredients are light and healthy, as well.
More Arugula Recipes
If you love arugula as much as I do, then I think you're going to be very happy with these delicious recipes.
- Pan Roasted Potato Salad with Arugula and Crispy Prosciutto
- Arugula Salad with Beets and Fennel
- Blueberry Caprese Salad with Balsamic Dressing
- Grilled Arugula Salad Pizza with Prosciutto via Swirls of Flavor
If you like this arugula salad recipe, please give it a 5-star rating below!
Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette
- 2 TBS finely chopped cilantro
- 2 TBS olive oil
- 1 ½ TBS Balsamic vinegar
- 2 teaspoon sugar
- 2 TBS water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 cups baby arugula
- 1 medium size tomato chopped
- 1 avocado peeled, pitted and chopped
- 2 TBS shredded Parmesan cheese
- Salt to taste if necessary
- In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
- Toss together the arugula, tomato and avocado.
- Mix together with dressing.
- Top with Parmesan cheese. Season with extra salt if necessary.
First Published April 2012; Last Updated May 2021
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