Avocado Tomato Salad with arugula and red onion is understated in it’s simplicity yet robust in flavor. The combination of creamy avocado, bitter arugula, sweet tomato, spicy onion, garlic and punch of lemon make for a well-rounded recipe!
Why We Love This Recipe
- Great taste and texture. I’m a hard sell when it comes to salads but when I really love a salad, I love it big. It’s about balance when it comes to salad: too much crunch and it feels like a veggie platter, too little crunch and it feels wilty and wet. The same goes for flavor: too sweet and it feels like a fruit salad, too bitter and it sits in the fridge untouched. This is perfect; the arugula brings the bitter, the tomato brings the sweet, the garlic and onions are your spice, and the avocado wraps the whole thing in creaminess. It’s a good deal all around.
- Easy to make. This Avocado Tomato Salad is one of the easiest salad and dressing recipe combos to make. You simply halve your cherry tomatoes, dice up your red onion, cut your avocado into cubes, and the arugula, well, if you buy it prewashed, you’re good. For the dressing: squeeze some lemon, crush and mince some garlic and you’re outa there.
- Very nutritious. This recipe is packed with nutrients. Avocado, arugula, red onion, tomato, are we done here?
- Arugula is extremely healthy. So if you’re looking to get more arugula in your diet, this is a great Arugula Tomato Salad. Arugula is (like broccoli) a member of the Cruciferous family, thus high in folate which makes it beneficial for brain health (1).
- Onion is beneficial for blood pressure (2).
- Avocados are considered a superfood; they are high in fiber, good fats, and are generally very nutritious (3).
- Tomatoes are a great source of potassium which is good for blood pressure (4).
Avocado Tomato Salad Recipe
- Red onion
- Baby arugula
- Lemon juice
- Olive oil
- Black pepper
How To Make Avocado Tomato Salad
- Cut avocados. Pour lemon juice into mixing bowl. Cut avocados into cubes and add to the lemon juice.
- Cherry tomatoes. Add cherry tomatoes and red onion into the mixing bowl and toss.
- Dressing. In a glass measuring cup, whisk remaining lemon juice with olive oil, garlic, salt and pepper.
- Arugula. Add arugula to the mixing bowl, pour in dressing, and toss.
- Use any other preferred onion.
- Back out half the arugula and replace it with kale for some variety.
- Instead of lemon you can use lime.
- Though I’ve not tried it myself, I can’t imagine a little cucumber being a bad thing in this salad.
- While it’s true that I love onion so much that I almost called this an Avocado Tomato Onion Salad, I would advise you thinly dice your onion. If you have thick pieces of onion it will overwhelm this dish.
- Feel free to add more garlic to the dressing, it’s just going to make it better!
More Vegan Salad Recipes
- Vegan Potato Salad
- Greek Quinoa Salad
- Mediterranean Salad
- Mango Avocado Salad
- Shirazi Salad
- Greek Potato Salad
- Strawberry Arugula Salad
- Southwest Quinoa Salad
- Vegan Macaroni Salad
- Mixed Berry Salad
- 4 Cups cherry tomatoes, cut in half
- 1/3 Cup red onion, diced
- 3/4 Cup baby arugula
- 2 Avocados, ripe but firm
- 2 Tablespoons lemon juice
- 1/4 Cup olive oil
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 2 Cloves of garlic
- Pour 1/4 cup lemon juice into a mixing bowl
- Cut avocados into cubes and place into mixing bowl and toss
- Add halved cherry tomatoes and diced red onion into mixing bowl and toss
- In a small glass measuring cup, whisk together 2 tablespoons of lemon juice, olive oil, salt, pepper, and minced garlic
- Add arugula to mixing bowl and toss.
- Pour dressing into mixing bowl and toss once more.
Amount Per Serving: Calories: 215Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 190mgCarbohydrates: 12gFiber: 6gSugar: 4gProtein: 3g