This Avocado and Strawberry Salad with Arugula is a fresh, vibrant dish that looks as beautiful as it tastes. Peppery arugula pairs perfectly with sweet berries, juicy citrus, creamy avocado, crunchy pecans, and shaved parmesan—all tied together with a bright homemade lemon dressing. Perfect for spring and summer gatherings, brunch, or a light, nourishing meal.
Why You’ll Love This Salad:
There is so much to love here. Peppery arugula, creamy avocado, salty cheese, sweet strawberries.
- Sweet + savory + citrusy balance
- Beautiful and colorful presentation
- Quick and easy to make
- Perfect for entertaining or everyday meals
- Packed with fresh, wholesome ingredients
Every bite has a mix of textures and flavors that keeps it interesting and satisfying.
Tips for the Best Arugula Salad:
- Use fresh, ripe fruit for the best flavor and sweetness.
- Add dressing just before serving to keep greens crisp.
- Toast pecans for extra depth and crunch.
- Use a vegetable peeler for beautiful parmesan shavings.
Easy Variations & Add-Ins:
Add Protein
- grilled chicken
- salmon
- shrimp
Make It Vegan
- skip parmesan or use a plant-based alternative
Swap Nuts
- walnuts
- almonds
Add Grains
- quinoa
- farro
More of our Favorite Salad Recipes:
- Massaged Kale Salad with Apples & Feta
- Favorite Spinach Salad
- Broccoli Salad
- Apricot Berry Arugula Salad
- Creamy Cucumber Salad
Avocado and Strawberry Salad with Arugula
This nourishing Avocado and Strawberry Salad with Arugula is a fresh, vibrant dish with a bright homemade lemon dressing.
Servings: 4
Ingredients
- 5 oz fresh arugula or spinach
- 1 avocado sliced
- 1 cup strawberries sliced
- 1-2 blood oranges peeled and segmented
- 1/4 cup pecans toasted, if desired
- 1/4 cup shaved parmesan cheese
- zest of 1 lemon
Homemade Lemon Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash and dry arugula. Slice strawberries and avocado. Peel and segment blood oranges.
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt and pepper.
- In a large bowl or platter, add arugula. Top with strawberries, avocado, blood orange slices, pecans, and shaved parmesan.
- Drizzle with dressing and gently toss. Sprinkle lemon zest over the top for a fresh, citrusy finish. Serve immediately.
Notes
- Use fresh, ripe fruit for the best flavor and sweetness.
- Add dressing just before serving to keep greens crisp.
- Toast pecans for extra depth and crunch.
- Use a vegetable peeler for beautiful parmesan shavings.
