Arugula Avocado Salad with Scallion Dressing

This arugula avocado salad is crunchy, creamy, and super simple to make. Zero cooking required!

I get recipe ideas from lots of places – travel, cookbooks, eating out at restaurants, at the grocery store, you name it. But sometimes, an idea can come from as small a place as one seemingly inconsequential bite, as was the case for this avocado salad.

I was recently assembling one of my clean-out-the-fridge lunches with leftover takeout rice, shredded tofu, and a few other tidbits. The bowl needed some greenery so I added a handful of arugula, some sliced avocado, and chopped scallions, and finished with a drizzle of soy sauce.

Let’s just say I was not prepared for how tasty that first bite was going to be; it was a combo of ingredients I’d never tasted before. Peppery, creamy, and spicy, with umami from soy sauce to make everything pop. I knew I’d have to turn that bite into a whole dish.

This arugula avocado salad with scallion dressing is super simple to make and requires zero cooking. It’s crunchy, savory but bright, and so packed with flavor that you might just be tempted to eat the whole platter by yourself (been there, done that…).

Ingredient Notes + Substitutions

• Avocados: If you want to slice the avocados into the pretty shape shown here, slightly less-ripe avos are better than super soft ones. (Tips for buying avocados below.)
• Arugula: Peppery arugula balances the creaminess of avocado perfectly. But if you’re not a fan, sub with mesclun greens.
• Scallions: Add spice and crunch to this simple vegan salad.
• Soy Sauce: Sub with tamari to keep the salad gluten-free.
• Lime Juice: Adds brightness and prevents the avocados from oxidizing (i.e. turning brown.) Can be subbed with lemon.
• Toasted Sesame Oil: Adds a nutty layer of flavor.
• Maple Syrup: Just a small drizzle balances the soy and lime juice nicely. Can be subbed with honey.

Step-by-Step: Arugula Avocado Salad

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Make the Dressing

In a small bowl, stir together soy sauce, lime juice, sesame oil, maple syrup, and scallions.

Step 2: Slice the Avocados

Follow the steps below to serve the avocados in the shape shown here. If you don’t wanna bother, just dice them up! They’ll be delicious either way.

• 1. Cut the avocado lengthwise (through the stem). Remove the pit by swiftly planting a sharp knife into it, twisting the knife to loosen the pit, then pulling it out.
• 2. Using a soup spoon, carefully scoop the avocado flesh out of the skin, in a single piece if possible. 
• 3. Place the flesh cut-side down on a cutting board and make long, thin cuts with the knife.
• 4. Finally, press on the avocado with your fingers to fan the slices out. Transfer the slices onto a serving platter of arugula.

Step 3: Serve the Salad

Drizzle the dressing over the arugula and avocados, and sprinkle with sesame seeds. Serve immediately.

How to Select the Best Avocados

If you’ve ever bought an avocado, you know they can be hit or miss. The goal is to end up with avocados that have a green, creamy flesh – without bruising or those unpleasant fibrous bits. Look for avocados that have…

• A shiny green skin that’s evenly colored throughout. Avoid avocados with dark spots or bumps on the skin.
• More of a smooth skin as opposed to a bumpy one.
• It’s okay to buy avocados that are still hard – in fact, I recommend it! They will ripen and become soft in 2 to 3 days while sitting out on your counter. (I find avocados that are sold already soft are often overripe.)

How to Store Avocados

Once you’ve selected those perfect avocados, keep them on your kitchen counter at room temperature until they are ripe (i.e. the skin has darkened and the flesh feels a bit soft when pressed near the stem end). When the avocados are ripe, transfer them to the fridge, where they will stay fresh and perfectly ripe for another couple of days.

Avocado Salad Serving Suggestions

Like most fresh salads, this one is best served right away, as the arugula will wilt and the avocados will oxidize over time. This salad pairs well with East Asian-leaning dishes – things like tofu sushi, miso eggplant, stir-fried veggie noodles, and sesame garlic tofu.

More Easy Salad Recipes…

• Tahini Slaw with Chickpeas
• Kale Beet Salad with Hazelnuts
• Vegan Meal Prep Lunch Salad with Tofu
• Vinegret (Russian/Ukrainian Beet Salad)

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.