Arugula beet avocado salad is a great start to your dinner or a beautiful light lunch. Arugula has a peppery quality, so toss with our classic lemon vinaigrette for a perfect pairing.
There are so many flavor elements that make this arugula salad a favorite of ours, but you can add or subtract additional ingredients to make it your own, as well. The key is to use the freshest ingredients possible, and the best extra virgin olive oil.Jump to Recipe
Making Arugula Beet Avocado Salad
It’s best to prep everything in the salad right before you assemble it for the freshest flavor, except the vinaigrette, which can be made ahead of time.
- Prepare Classic Lemon Vinaigrette. See the directions below.
- Slice the radishes thinly. Using a mandoline slicer will speed up the process and give you even slices.
- The beets and avocados work best if cut into medium-sized chunks of about 1″ inch in size. Choose a slightly firm avocado for the best results.
- Supreme (segment) the orange. See the directions below.
- Chilled goat cheese is easier to crumble. Substitute gorgonzola if you prefer a tangier flavor.
- Prep all the ingredients and gently toss together in a big bowl.
- Add the lemon vinaigrette, toss again, and serve.
How to Supreme an Orange:
We use fresh orange slices, but you could substitute canned mandarin oranges, well-drained. The best way to use fresh oranges is to supreme, or segment, them. This is a method where you remove the peel, pith, and membrane. If you supreme an orange it makes your salad look like it came from a restaurant!
You can see our step by step instructions to supreme an orange or any other citrus in detail, in another post.
Top with Candied Pecans:
Top the salad with toasted chopped pecans, or make our addicting chopped spicy Candied Pecans, for added flavor.
Make a fresh lemon vinaigrette:
Our lemon vinaigrette is a classic vinaigrette recipe. This basic recipe allows you to make any variety of vinaigrettes as long as you use the same proportion of acid to oil.
The ratio for classic vinaigrette is always:
1 part acid to 3 parts oil
To make a smooth vinaigrette use a blender or small food processor. Blend everything, except the oil. Slowly drizzle the oil in and continue to blend. If mixing by hand, use the same method and whisk vigorously. Add the shallots last if hand whisking.
Looking for other salads or vinaigrette dressing ideas?
- Tricolore Salad with Oranges and Lemon Champagne Vinaigrette
- Try our Classic Champagne or Balsamic Vinaigrettes
- Brussel Sprout Pomegranate Salad
- Spinach Strawberry Salad
- Spicy Asian Cucumber Salad
Arugula Beet Avocado Salad Recipe
- 8 cups Arugula
- 4 radishes, thinly sliced
- 1 cup mandarin orange segments
- 1 medium avocado cut into medium dice
- 1 cup beets cut into medium dice
- 1/2 cup goat cheese crumbled
- 1/4 cup toasted or candied pecans, roughly chopped
- 4 tbsp lemon juice, freshly squeezed
- 3/4 cup Extra Virgin Olive Oil
- 1 tsp sugar
- 1 pinch Salt and pepper, or to taste
- 2 tbsp shallots, minced, optional
- In a small food processor or a blender add lemon juice, sugar, salt, pepper, and shallot. Blend until smooth.
- Slowly drizzle in olive oil and blend until well combined. Set aside while making the salad. This dressing can be made up to 3 days ahead and kept refrigerated. Shake well before using.
- Prepare all ingredients and toss with the arugula in a large bowl to combine. Add lemon vinaigrette and gently toss again. Divide equally into 4 bowls to serve.