Tomato, Avocado and Arugula Salad

  • Total Time:
  • Servings: 4 to 6

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  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 2 1/2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 5 ounces baby arugula
  • 1 cup grape tomatoes, halved
  • 1 Hass avocado—peeled, pitted and cut into 1/2-inch dice

How to make this recipe

  1. In a large bowl, whisk the lemon juice with the vinegar, mustard and garlic. Gradually whisk in the olive oil and season with salt and pepper. Add the arugula, tomatoes and avocado, toss gently to coat and serve.

Contributed By Published June 2012

490438 recipes/tomato-avocado-and-arugula-salad 2013-12-06T23:54:32+00:00 Melissa Rubel Jacobson summer|salads|side-dishes|4|6|basic-easy|fast|healthy|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch june-2012,melissa rubel jacobson,tomato avocado and arugula salad,summer salad recipe,vegetarian side dish,easy and fast salad recipe recipes,tomato-avocado-and-arugula-salad 490438

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