Arugula has a distinctive peppery flavor that makes it an excellent foundation for salads with mild, creamy ingredients. In this recipe, ripe avocado softens the sharpness of the greens, while thinly sliced radishes add a crisp texture and a slightly spicy bite.
Sweet bell peppers and juicy tomatoes bring color and freshness, while crumbled feta adds a salty contrast. The combination works particularly well with a simple lemon and olive oil dressing, which brightens the vegetables without covering their individual flavors.
One important detail is when to add the dressing. Arugula has delicate leaves that wilt quickly when exposed to moisture, so the salad should be dressed shortly before serving.
The avocado also benefits from being added near the end of preparation to preserve its shape. Served in a wide bowl or on a large platter, the different vegetables create a colorful presentation suitable for lunch, a light dinner, or a side dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Fresh Arugula Salad with Avocado, Radish, Bell Pepper, Tomato, and Feta
Ingredients
Equipment
Cooking Instructions
- Wash the arugula thoroughly under cold running water. Remove any damaged leaves or thick stems.
- Dry the arugula using a salad spinner or clean kitchen towels. Transfer the leaves to a large salad bowl.
- Wash the radishes, trim their ends, and slice them into thin rounds. Thin slices provide a pleasant crunch without overpowering the other vegetables.
- Remove the seeds and white membranes from the bell pepper. Slice it into thin strips approximately 2 inches long.
- Cut the cherry tomatoes in half. If using larger tomatoes, cut them into bite-sized wedges and remove excess liquid if necessary.
- Add the radishes, bell pepper, tomatoes, and optional red onion to the bowl with the arugula. Distribute the vegetables evenly.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, optional honey, oregano, black pepper, and salt until the dressing is lightly emulsified.
- Cut the avocado in half, remove the pit, and carefully dice the flesh into bite-sized pieces. Add the avocado to the salad.
- Scatter the crumbled feta cheese and chopped parsley over the vegetables. Drizzle with approximately two-thirds of the dressing and toss gently to avoid crushing the avocado.
- Taste the salad and add more dressing if needed. Serve immediately while the arugula remains crisp and the avocado retains its shape.
Nutrition
Notes
Select the right avocado: Use an avocado that yields slightly to gentle pressure but is not overly soft. Very ripe avocados can break apart when the salad is tossed.
Slice radishes thinly: Thin radish slices distribute their peppery flavor more evenly. A mandoline can help produce consistent slices, but use its hand guard to protect your fingers.
Control excess moisture: Dry the arugula thoroughly and drain particularly juicy tomatoes before mixing. Excess water dilutes the lemon dressing and collects at the bottom of the bowl.
Adjust the feta: Feta packed in brine usually has a stronger salty flavor than some pre-crumbled varieties. Taste the cheese before adding extra salt to the dressing.
Prepare ahead carefully: The radishes, bell pepper, and dressing can be prepared several hours in advance and refrigerated separately. Cut the avocado and dress the arugula just before serving to maintain the best texture.