This vibrant Avocado, Tomato, and Arugula Salad with Cilantro Vinaigrette is a quick, flavorful dish perfect for busy days.
Packed with fiber-rich greens, heart-healthy fats from avocado, and a protein boost from Parmesan cheese, it’s a nourishing choice for everyday meals.
Refreshing, easy to prepare, and naturally low in saturated fat, it’s a satisfying option for light lunches, sides, or meal prep.
Avocado Tomato Arugula Salad
Equipment
- 1 Medium mixing bowl
- 1 small whisk or fork
- 1 cutting board
- 1 sharp knife
- 1 Measuring Spoon Set
Ingredients
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons sugar
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 cups baby arugula
- 1 medium tomato chopped
- 1 avocado peeled, pitted, and chopped
- 2 tablespoons shredded Parmesan cheese
- Additional salt to taste
Instructions
- Prepare the Cilantro Vinaigrette: Start by making the flavorful dressing that will tie the salad together. In a small mixing bowl, combine finely chopped fresh cilantro, extra-virgin olive oil, balsamic vinegar, sugar, water, salt, and black pepper. Use a whisk or a fork to blend the ingredients thoroughly until the mixture becomes smooth and slightly emulsified. This will create a vibrant, herbaceous dressing with a perfect balance of tanginess, sweetness, and savory flavor. Set this aside so the flavors meld while preparing the salad.
- Wash and Dry the Greens: Rinse the baby arugula under cold running water to remove any grit or dirt. Spread the greens on a clean kitchen towel or use a salad spinner to remove excess moisture. Pat dry gently if necessary — a dry surface ensures the dressing adheres to the leaves better, enhancing flavor with every bite.
- Chop the Fresh Tomato: Select a ripe, firm tomato for maximum flavor. Place it on a clean cutting board and slice off the stem end. Cut the tomato into medium-sized chunks, ensuring they are bite-sized for even distribution throughout the salad. Tomatoes release juices, so chopping them just before mixing helps keep the salad crisp.
- Prepare the Avocado: Choose a perfectly ripe avocado that yields slightly to gentle pressure. Cut the avocado in half lengthwise around the pit, twist the halves to separate them, and remove the pit with care. Use a spoon to scoop the flesh out of the skin. Chop the avocado into uniform cubes, about the same size as your tomato pieces, to ensure consistent texture and presentation in the salad.
- Combine Salad Ingredients: In a medium-sized mixing bowl, place the baby arugula, chopped tomato, and avocado cubes. Gently toss them together with your hands or a pair of salad tongs to combine. Be careful not to mash the avocado — the goal is to maintain texture and freshness. This step creates a base for the salad and evenly distributes the vegetables before dressing.
- Dress the Salad: Pour the prepared cilantro vinaigrette evenly over the salad. Using salad tongs or clean hands, gently toss the salad so each leaf and piece of vegetable is lightly coated. Avoid overdressing — you want a delicate layer of flavor without making the salad soggy. Taste as you go and adjust seasoning if needed.
- Add Parmesan Cheese: Sprinkle shredded Parmesan cheese evenly over the dressed salad. The sharp, savory flavor of the Parmesan enhances the creamy avocado and peppery arugula. Toss lightly again to distribute the cheese without overpowering the salad’s freshness.
- Taste and Adjust: Before serving, taste the salad to check seasoning. If necessary, add a pinch more salt or pepper according to preference. Freshly ground black pepper can enhance the aroma, while a touch more balsamic vinegar can boost brightness.
- Plate and Serve: Transfer the salad to serving plates or a large platter. Arrange neatly for visual appeal, ensuring a balance of arugula, tomato, avocado, and cheese in every serving. This salad is best enjoyed fresh — serve immediately to savor its crispness and vibrant flavors.
Notes
- Choose ripe, firm tomatoes for the best flavor and texture.
- Use freshly chopped cilantro for the brightest, most vibrant vinaigrette.
- If arugula isn’t available, baby spinach or mixed greens can work as a substitute.
- To keep avocado from browning, prepare it just before serving or toss with a squeeze of lemon juice.
- Adjust sugar in the vinaigrette to balance acidity based on tomato sweetness.
- For extra protein, add grilled chicken, shrimp, or toasted nuts.
Chef’s Secrets: Elevating Flavor and Texture
One of the keys to this Avocado, Tomato, and Arugula Salad’s success is the harmony of textures and flavors.
Using ripe tomatoes adds juiciness, while avocado contributes a creamy mouthfeel, and arugula offers a subtle peppery bite.
The cilantro vinaigrette ties everything together with herbaceous brightness.
For best results, prep the vinaigrette first and allow it to sit for at least five minutes before tossing — this helps meld the flavors.
Also, avoid overdressing the salad to maintain its crisp, fresh character.
Adding a sprinkle of Parmesan at the end ensures a savory layer that complements the freshness without overpowering it.
Serving Suggestions: Perfect Pairings for Meals
This salad is wonderfully versatile and can be served in numerous ways.
As a side dish, it pairs beautifully with grilled fish, chicken, or steak, adding freshness to hearty meals.
For a light lunch, enjoy it alongside a slice of whole-grain bread or stuffed pita.
For a more substantial main course, add protein such as grilled shrimp, poached chicken breast, or chickpeas.
Drizzle extra vinaigrette at the table for those who enjoy bolder flavor, and garnish with freshly cracked black pepper for a final aromatic touch.
Storage Tips: Keeping Fresh Longer
This salad is best enjoyed fresh, but you can store components separately to extend shelf life.
Keep arugula in a dry, airtight container in the fridge for up to two days.
Store chopped tomato and avocado separately in sealed containers to prevent moisture loss and browning — adding lemon juice to avocado helps preserve its color.
Vinaigrette can be made ahead and stored in the refrigerator for up to three days.
Combine the ingredients just before serving to ensure crisp textures and vibrant flavors remain intact.
Frequently Asked Questions
1. Can I make this salad ahead of time?
It’s best to assemble this salad right before serving to preserve freshness.
You can prepare the vinaigrette and chop vegetables in advance, but combine them only at the time of serving to avoid sogginess and browning of avocado.
2. What can I use instead of arugula?
Baby spinach, mixed salad greens, or watercress are excellent alternatives if you want a milder flavor. Each option changes the texture slightly but keeps the salad fresh and tasty.
3. How do I prevent avocado from browning?
Toss chopped avocado with a little lemon or lime juice before adding it to the salad. You can also prepare avocado last and combine just before serving for best results.
4. Can I make the dressing without sugar?
Yes, sugar balances the acidity of balsamic vinegar, but you can substitute with honey or skip it entirely if you prefer a more savory dressing. Adjust according to your taste preference.
5. Is this salad suitable for meal prep?
You can prepare the components ahead, but keep them separate in airtight containers.
Assemble only when ready to eat so the salad stays crisp, creamy, and fresh. This works well for lunchboxes and quick weekday meals.
