Avocado Tomato Arugula Salad
A light, nutrient-rich salad bursting with fresh flavors and textures, combining creamy avocado, juicy tomato, and peppery arugula tossed in a tangy cilantro vinaigrette. Perfect as a side, appetizer, or quick lunch, this salad is easy to make, wholesome, and full of healthy fats and fiber.
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.
