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Home » Recipes » Salads

Arugula Avocado Caprese Salad

Published: Jul 12, 2021 by Lexi

69 shares
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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

🥗 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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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Overhead view of arugula caprese salad in a bowl.

Arugula Caprese Salad


  • 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

Keywords: caprese salad

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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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