Quick Arugula & Avocado Salad

An express salad with arugula taking center stage. Its fresh, slightly peppery flavor is complemented by creamy avocado, sweet cherry tomatoes, fragrant basil, and a simple yet impressive dressing.

What’s it all about?

This recipe is inspired by the principles of Mediterranean cuisine: fresh, healthy, and accessible ingredients, simple preparation, and a perfect harmony of flavors and aromas. You can also easily adapt it depending on what vegetables are in season or what’s currently growing in your Oliver.

When to serve

This salad is incredibly versatile. Serve it alongside meat, grilled Camembert, or halloumi. It also pairs beautifully with roasted potatoes. Or add a little extra protein—such as cheese or legumes—and enjoy it as a light lunch or dinner.

Good for your taste buds—and your health

Avocado adds fiber and healthy unsaturated fats, making the salad satisfyingly filling. Tomatoes and olive oil are a classic combination, and the oil also helps your body absorb lycopene from the tomatoes. Arugula contributes an extra serving of vitamins and antioxidants.

Featuring: ARUGULA & BASIL

The base of this salad is arugula, which thrives beautifully in Oliver. Expect crisp leaves with a fresh flavor and just the right peppery kick. For the best results, harvest the outer leaves regularly while leaving the center of the plant intact. This allows it to keep producing new growth, so you can enjoy continuous harvests.

Basil brings its unmistakable aroma and Mediterranean vibe to the salad. It also flourishes in a hydroponic planter—it won’t yellow, wilt, or disappoint. Harvest larger leaves or the growing tips as needed.

Quick Arugula & Avocado Salad

Prep time: 10 minutes

Servings: 2

Ingredients

For the salad

• 1 handful of arugula (about 30 g)

• 1 large avocado (about 150 g)

• 120 g cherry tomatoes

• 15–20 basil leaves (5–8 g)

For the dressing

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1/2 teaspoon honey, agave syrup, or maple syrup

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions

1. Wash and dry the arugula and basil.

2. Dice the avocado and cut the cherry tomatoes into quarters.

3. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and honey or syrup. Just a small amount of sweetness is enough.

4. In a salad bowl, gently toss the arugula with about half of the dressing, coating the leaves without weighing them down.

5. Add the avocado, tomatoes, and the remaining dressing, then gently combine.

6. Finally, tear the basil leaves by hand and scatter them over the salad to release their full aroma.

Tips & Tricks

• This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator and enjoy them the next day.

• Looking for something more filling? Add pan-fried cubes of halloumi, crumbled feta, torn fresh mozzarella, chickpeas, or cannellini beans.

• Add the basil at the very end to preserve its vibrant aroma and flavor.

• Timing is everything when it comes to avocados. For salads, choose one that is perfectly ripe—it should feel slightly firm yet yield gently to pressure, not soft or mushy.

Average Nutrition Information (per serving)

• Weight: 150 g

• Energy: 795.8 kJ / 190.2 kcal

• Fat: 15.1 g

• Carbohydrates: 9.1 g

• Fiber: 5.1 g

• Protein: 2.2 g