Vegan Arugula Avocado Tomato Salad

Vegan Arugula Avocado Tomato Salad

This vegan arugula salad is the most flavorful and fresh side dish! It's loaded with spicy arugula, juicy grape tomatoes, fresh basil, and creamy avocado chunks tossed in a tangy balsamic vinaigrette. This vegan side dish is easy to make and it's ready in 20 minutes!

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 134kcal

Author Stacey Eckert

Equipment

Large Mixing Bowl
Small Bowl

Ingredients

Arugula Salad

5 oz baby arugula roughly chopped
6 large basil leaves thinly sliced
1 pint yellow grape tomatoes sliced in half
1 pint red grape tomatoes sliced in half
2 large avocados cut into chunks
½ cup red onion minced

Balsamic Vinaigrette

2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp lemon juice
1 small garlic clove minced
¼ tsp himalayan pink sea salt
¼ tsp black pepper

Instructions

Put the roughly chopped arugula and sliced basil leaves into a large mixing bowl. Add the sliced grape tomatoes, avocado chunks, and minced red onion to the bowl. Toss to combine.
In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp lemon juice, 1 garlic clove, ¼ tsp salt, and ¼ tsp black pepper until well combined.
Pour the balsamic dressing over the salad. Gently mix the salad until the dressing has been evenly distributed and then transfer the salad to a large platter.

Notes

Roughly chop the arugula so everything in the salad is bite-sized and easier to eat.
If you're making this vegan arugula salad to bring to a dinner or potluck, wait until you serve to add the avocado. If you add the avocado chunks too early, they will turn start to turn brown. If you have to add the avocado early, you can drizzle a little bit of lemon juice over the avocado chunks to stop them from turning brown right away.
You need to use avocados that are firm with just a little bit of give when you press them, for this salad. If the avocado is soft enough for guacamole then it's too ripe for this dish. You need the avocado to keep its shape when you toss it in the salad.
If you only have avocados that are a little soft, dice them and top the salad with them instead of mixing them into the salad. This way, the avocado won't break down and get too mushy in the salad once you toss it.
If you have any leftover arugula salad, store it in an airtight container in the fridge for 1-2 days. The salad won't be as fresh the next day, but it's still edible. You could add a little bit of fresh arugula to the leftovers to spruce it up when you're ready to eat it.

Nutrition