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Home » Recipes » Salads

Arugula Avocado Caprese Salad

Published: Jul 12, 2021 · Modified: Jul 12, 2021 by Lexi

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This refreshing, super simple arugula avocado caprese salad comes together in just 10 minutes! Fresh cherry tomatoes, basil, vegan mozzarella, avocado, arugula and a simple balsamic vinaigrette = summer in a bowl.

Overhead view of salad in a bowl with fork and a spoon, basil garnish, and dressing on the side.
Super easy and delicious.
Jump to:
  • 🥗 Why We Love This Recipe
  • 🥬 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🥗 Why We Love This Recipe

  • A little more heft than your average caprese: I love a good basic caprese (check out this version with grilled peaches!), but this arugula and avocado version allows you to get in a few extra servings of greens! I love the peppery bite of arugula and creaminess of avocado – it adds so much to this salad.
  • Super easy: just 10 minutes stand between you and this arugula avocado caprese salad. So simple to prep and no fancy ingredients needed.
  • Vegan friendly: we used a vegan mozzarella alternative to keep this avocado caprese salad 100% dairy free. That said, totally feel free to use regular mozz if you're not vegan!

🥬 Ingredients

Here's everything you need to make this avocado caprese salad:

We used vegan mozzarella - feel free to use regular.

📋 Ingredient Notes

  • Arugula: Baby arugula is perfect in this salad – it's easy to eat and adds a nice peppery kick. Feel free to sub with mixed salad greens, spinach or baby kale if preferred.
  • Vegan mozzarella: We love this vegan mozzarella from Miyoko's. It's super creamy and delicious, and you can find at most grocery stores! Feel free to use regular mozzarella if you don't have a dairy allergy.
  • Tomatoes: we love using these gorgeous multi-color cherry tomatoes, but pretty much any variety will do. If you're growing tomatoes at home this summer, this is the perfect use for them! If using a larger heirloom tomato, dice into large chunks for this salad.
  • Avocado: avo is optional, but highly encouraged. It adds so much heft and creaminess to this salad! Much more filling than your average caprese salad.
Arugula caprese salad in a small bowl.

🔪 Step-by-step Instructions

(1) In a medium bowl, whisk all dressing ingredients together.

(2) Toss all salad ingredients in a large bowl. Pour dressing over salad and toss until coated.

On the left: dressing being whisked together. On the right: Salad after tossing with all ingredients and dressing.
Whisk together the dressing then toss everything together in a bowl. That's it!

💭 Expert Tips and FAQs

  • Chiffonade the basil: Stack a few leaves of basil, roll them up tightly into a cigar-shape, and then slice thinly. Voilà – perfect basil chiffonade! You can also tear or chop the basil if preferred. (Or, if the leaves are super small, leave them whole!)
  • Storage: this vegan caprese salad is best consumed within a few hours of making, otherwise it starts to get pretty soggy. If making ahead of time, we suggest storing dressing separately from other ingredients.
  • What to serve with: this salad is the perfect side dish to bring to your next summer bbq! It pairs well with grilled tofu, veggies or other proteins, creamy gazpacho, or as a light appetizer for heavier dishes like pasta, risotto and stuffed peppers.
Overhead view of arugula caprese salad in a bowl with basil garnish, and dressing on the side.
Served family style as a side dish for everyone at dinner.

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📖 Recipe

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Overhead view of arugula caprese salad in a bowl.

Arugula Caprese Salad


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  • Author: Lexi
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Diet: Vegan
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Description

This refreshing, super simple arugula caprese salad comes together in just 10 minutes! Fresh cherry tomatoes, basil, vegan mozzarella, avocado, arugula and a simple balsamic vinaigrette = summer in a bowl.


Ingredients

Units Scale

Salad:

  • 5 oz arugula (5-6 cups)
  • 2 cups halved cherry tomatoes
  • 8 oz vegan (or regular) mozzarella, cubed
  • ½ cup fresh basil, sliced thinly
  • 1 large avocado, diced

Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 ½ tsp dijon mustard
  • ¾ tsp salt
  • ¼ tsp ground black pepper

Instructions

  1. In a medium bowl, whisk all dressing ingredients together.
  2. Toss all salad ingredients in a large bowl.
  3. Pour dressing over salad and toss until coated. 

Notes

Chiffonade the basil: Stack a few leaves of basil, roll them up tightly into a cigar-shape, and then slice thinly. You can also tear or chop the basil if preferred. (Or, if the leaves are super small, leave them whole!) 

Storage: this vegan caprese salad is best consumed within a few hours of making, otherwise it starts to get pretty soggy. If making ahead of time, we suggest storing dressing separately from other ingredients. 

Arugula: Feel free to sub with mixed salad greens, spinach or baby kale if preferred. 

Vegan mozzarella: We love this vegan mozzarella from Miyoko's. It's super creamy and delicious, and you can find at most grocery stores! Feel free to use regular mozzarella if you're not vegan. 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No cook
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 282
  • Sugar: 2.3 g
  • Sodium: 708.5 mg
  • Fat: 23.5 g
  • Carbohydrates: 15.8 g
  • Fiber: 4.6 g
  • Protein: 2.7 g

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Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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