Arugula Salad

This arugula salad is healthy, refreshing and easy to make with juicy peaches, cucumber, blueberries with a lemon tahini dressing. It’s the perfect lunch or light dinner and simple to customize with any summer or winter fruit.

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Updated July 2020

Healthy Summer Salad

Arugula is one of my favorite greens to use in a salad. It’s light, refreshing with a peppery bite that goes perfectly with so many fruit and vegetables.

This arugula salad is a bright, beautiful and is full of summer flavours. What I love about making summer salads like this is that you can put them together quickly with ingredients that can easily be swapped out for what you have on hand.

Why we love this salad recipe

Not only is this arugula peach salad delicious, it’s also so simple to make! It makes a quick and easy lunch, dinner and is naturally gluten-free and fits into various diets such as paleo, low carb, Keto, vegan and Whole30 compliant.

You can serve make a big batch for summer barbecues, picnics or serve as a side to a comforting and cozy dinner in the winter.

Ingredients you need to make this summer salad delicious

• Arugula 
• Mixed greens of choice – I used green leaf and baby spinach but feel free to use escarole, romaine lettuce or iceberg lettuce
• Blueberries
• Peaches
• Pecans
• Toppings – Pecans, sunflower seeds, sliced almonds and hemp seeds add that perfect crunch
• Herbs – Fresh garden mint and chopped parsley

For the Dressing

The light and bright arugula salad dressing is made with just 5 ingredients:

• lemon juice
• tahini
• avocado oil (or extra virgin-olive oi)
• nutritional yeast – optional or feel free to use parmesan if not dairy-free, vegan, Whole30 or paleo
• salt
• black pepper

How to make Arugula Salad

1. MAKE THE DRESSING: Add all the ingredients for the dressing in jar or a bowl. Shake or whisk until combined.
2. ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.
3. Add the remaining salad ingredients and drizzle with more dressing. Top with nuts and seeds of choice.

Make Ahead and Storage Tips

If prepping this salad ahead of time, store the dressing separately until ready to serve.

• To Make This Arugula Peach Salad Ahead. Prepare the dressing in a jar and seal with an airtight lid. Store in the refrigerator for up to 5 days.
• Rinse and dry the arugula ahead of time and wrap with a paper towel in a large resealable bag. Store in the fridge for up to 5 days.
• Wash the fruit and cucumber and store in  a glass resealable container or a separate resealable bag. Slice the peaches and cucumber before serving. When ready to serve, assemble the salad.
• To Store. You can store leftover dressed salad in the refrigerator for 1 day.

Variations and Tips for Making the Best Arugula Salad

• Add cabbage, pickled onions, grape tomatoes or sun-dried tomatoes for an extra punch of flavour
• Sprinkle on some vegan ricotta or feta if not dairy-free, Whole30 or paleo
• Serve with some air fryer tofu to make this a complete vegan dinner or some grilled salmon, grilled chicken or any protein of choice.

More healthy salad recipes you might like:

Kale Salad with Avocado Caesar Dressing

Cobb Salad

Strawberry Spinach Salad

5 from 25 votes

Print

Arugula Salad

Prep Time

10 mins

Total Time

20 mins

 

This arugula salad is healthy, refreshing and easy to make with juicy peaches, cucumber, blueberries with a lemon tahini dressing. It's the perfect lunch or light dinner and simple to customize with any summer or winter fruit.

Course: Salad, Side Dish

Cuisine: American

Keyword: arugula salad, healthy salad recipe, peach salad, salad with fruit, vegetarian salad

Servings: 4 servings

Calories: 222 kcal

Author: Kelly

Ingredients

• 3 cups loosely packed organic arugula leaves , washed and dried
• 1 cup mixed greens , washed and dried
• 2 peaches sliced
• 1/2 cup blueberries
• 1 medium cucumber , sliced
• 1 medium avocado , diced
• 1 tablespoons chopped fresh parsley and mint

Optional Add-Ins:

• 1 tablespoons chopped pecans
• 1/2 tablespoon sliced almonds
• 1/2 tablespoon sunflower seeds
• Vegan ricotta or feta , if not dairy-free, Whole30 or paleo

Tahini Lemon Vinaigrette:

• 2 tablespoons tahini
• 2 tablespoons freshly squeezed lemon
• 3-4 tablespoons avocado oil OR extra virgin olive oil
• 1-2 tsp nutritional yeast , optional
• salt and pepper to taste

Instructions

1. MAKE THE DRESSING:Add all the ingredients for the dressing in a jar or a bowl. Shake or whisk until combined.

2. ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.

   

3. Add the remaining salad ingredients and drizzle with more dressing. Top with your favorite nuts and seeds and serve.

Nutrition Facts

Arugula Salad

Amount Per Serving (1 serving)

Calories 222 Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 11g4%

Fiber 4g16%

Sugar 8g9%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.