This Arugula Avocado Salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family!
Creamy avocado brings a mouth-filling richness to this velvety salad, while the arugula (rocket) adds a peppery bite and the seeds a wonderful crunch. A delicious way to use up your avocados!
Are Pumpkin Seeds and Pepitas the same?
While they are interchangeable pumpkin and pepita seeds are not the same.
- Pumpkin Seeds – have a soft white or creme covered shell that is difficult to remove and are found in carving pumpkins. They have a soft, chewy texture with a sweet, nutty flavour.
- Pepitas – these do not have a shell and come from hull-less pumpkins such as oilseed or Styrian. The flavour is light and nutty, with a smooth texture.
You will need…
Steps to making Arugula Avocado Salad
1PREPARE ARUGULA/ROCKET
You can either use a bunch of arugula (rocket) or baby arugula.
Wash the rocket, discard any wilted or damaged leaves, trim the ends, shake and either pat dry or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
For baby arugula wash under cold running water, remove any damaged or wilted leaves then, either pat or spin dry.
CUT ARUGULA ENDS WASH ARUGULA LEAVES SPIN ARUGULA DRY ROUGHLY CHOP ARUGULA
2SHAKE OR WHISK DRESSING
Add all the vinaigrette ingredients to a glass jar and shake or whisk in a small bowl – until emulsified.
ADD INGREDIENTS TO BOWL OR JAR SHAKE OR WHISK DRESSING
3CUT AVOCADO
Pit and peel the avocados and cut into large dice. Transfer most of the avocado to your salad bowl and reserve approximately half an avocado to use as a garnish.
WASH & PIT AVOCADO DICE AVOCADO
4ASSEMBLE SALAD
Pour the dressing over the salad, season with salt and pepper and toss gently to combine. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, scatter the reserved avocado and pepitas on top and serve immediately.
ADD INGREDIENTS TO SALAD BOWL TOSS SALAD TO COMBINE ARRANGE & TOP WITH AVOCADO & SEEDS
Serving ideas
The perfect salad to serve with spicy food like curries or peri-peri chicken as it is refreshing and cooling. Also great to serve at a dinner party or barbecue.
More Avocado salad recipes:
Equipment
- Salad Spinner
Ingredients
- 1 bunch arugula / rocket (110g/4oz or 5 cups baby, loosely packed)
- 2 large avocados (400g/14.20oz)
- 1 tbsp pepitas (or pumpkin seeds)
- Sea salt and freshly ground pepper to taste
- ¼ cup olive oil
- 3 tbsps lemon juice
- 1 tsp poppy seed
Instructions
- Wash your arugula (rocket) and either pat or spin dry.
- Wash the rocket, discard any wilted or damaged leaves, trim the ends, shake and either pat dry or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
- Add all the vinaigrette ingredients to a glass jar and shake or whisk in a small bowl – until emulsified.
- Pit and peel the avocados and cut into large dice. Transfer most of the avocado to your salad bowl and reserve approximately half a cup to use as a garnish.
- Pour the dressing over the salad, season with salt and pepper and toss gently to combine. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, scatter the reserved avocado and pepitas on top and serve immediately.
Video
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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