Arugula Salad with Avocado and Pickled Onions



Making salads daily to feed my cravings can be challenging while trying to keep things interesting. Here's an easy yet delicious one that comes together in minutes. I mixed spicy arugula with creamy avocado, tomatoes, pickled onions, and then drizzled with a honey-cumin dressing. I served Arugula Salad with Avocado and Pickled Onions as a side to chicken, but it's also a perfect side to fish or pork.



Ingredients for Arugula Salad with Avocado and Pickled Onions :


Salad:

5 ounces of baby Arugula

1 large avocado ripe but firm, diced

6-8 cocktail tomatoes quartered

1/4 cup cilantro leaves

Red Pickled Onions, recipe below


Dressing:

4 tablespoons extra virgin olive oil

2 tablespoons lime juice

2 tablespoons rice wine vinegar

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Red Pickled Onions:

2 medium red onions, thinly sliced

3 cups of water

4 1/2 tablespoons red wine vinegar

3 tablespoons sugar


Time-Saving Tips: Prepare the onions up to two days in advance.


Let's see what we need.


We're ready to cook.


Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside to cool.


Combine the dressing ingredients together in a small bowl.


Cut the avocado and tomatoes, and then you're ready to build the salad. Place the arugula in a bowl or platter and nestle the avocado and tomatoes in the greens. Continue with the cilantro leaves and onion slices and drizzle dressing over the salad. It's that easy.






It's ready! Arugula Salad with Avocado and Pickled Onions is such a light, flavorful, and refreshing salad and is great for any season.


Enjoy!


Arugula Salad with Avocado and Pickled Onions :


Salad:

  • 5 ounces of baby Arugula

  • 1 large avocado ripe but firm, diced

  • 6-8 cocktail tomatoes quartered

  • 1/4 cup cilantro leaves

  • Red Pickled Onions, recipe below


Dressing:

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoons lime juice

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon honey

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper


Red Pickled Onions:

  • 2 medium red onions, thinly sliced

  • 3 cups of water

  • 4 1/2 tablespoons red wine vinegar

  • 3 tablespoons sugar

  • Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside to cool.

  • Combine the dressing ingredients together in a small bowl.

  • Cut the avocado and tomatoes, and then you're ready to build the salad. Place the arugula in a bowl or platter and nestle the avocado and tomatoes in the greens. Continue with the cilantro leaves and onion slices and drizzle dressing over the salad. It's that easy.

  • Time-Saving Tips: Prepare the onions up to two days in advance.


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