Zesty Baby Arugula Salad with Pistachios
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This baby arugula salad with pistachios is a 15-minute side with lemon-honey dressing, avocado, and shaved parmesan
Baby arugula salad with pistachios is one of those simple sides that make dinner feel a little more put-together. It’s simple to make with peppery baby arugula, salty Parmesan, creamy avocado and crunchy pistachios, which give you a mix of textures to keep it interesting. It’s quick, fresh and pairs with just about any protein.
Refreshed February 2026 with improved steps and helpful tips.
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Recipe Highlights
Prep Time: 15 Minutes
Total Time: 15 Minutes
Serves: 4 – easy to scale up or down
- Made with arugula, avocado, pistachios, and shaved parmesan for a quick side with creamy, crunchy, and salty bites.
- The dressing is a simple homemade lemon, olive oil, and honey mix
- Pistachios add crunch instead of croutons
Ingredients
- Baby Arugula or spinach (or a combination of both)
- Avocado
- Parmesan cheese
- Unsalted roasted pistachios
- Fresh lemon juice
- Honey or maple syrup
- Olive oil
- Salt and pepper to taste (optional)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Baby Arugula Pistachio Salad
- Prepare: Rinse and dry the arugula (a salad spinner helps). Cut the avocado into chunks, then measure the pistachios.
- Mix the dressing: Whisk the lemon juice, honey and olive oil in a small jar, then set it aside.
- Combine the ingredients: Place the arugula, pistachios and avocado chunks into a large bowl.
- Add dressing: Pour half the dressing over the salad ingredients.
- Add cheese: Use a Y-vegetable peeler to shave the parmesan over the salad. Season with salt and pepper, toss and serve.
Tips
- Add the dressing individually if you anticipate having leftovers which will prevent the salad from becoming soggy.
- Use just enough dressing to moisten the salad and serve the remaining dressing on the side.
- If you have extra salad dressing, store it in the refrigerator for up to a week.
- For the best texture, store the greens separately and add the dressing and parmesan just before eating.
- Swap the greens, nuts, cheese or citrus (lemon to orange) to match what you have.
Arugula Salad Variations
- Greens – Don’t have arugula? Use baby greens, Boston lettuce, baby spinach, or any mix you like.
- Nuts – Swap in toasted almonds, walnuts, pecans or cashews.
- Orange – Change the flavor from lemon to orange by swapping in orange juice for lemon juice.
- Cheese – Swap Parmesan cheese for feta, blue cheese crumbles, or goat cheese.
- Fruit – Sweeten up this salad with sliced or chopped fresh fruit such as strawberries, blueberries, apples, pears, dried cranberries or pomegranate seeds.
Can I Make This Salad Ahead of Time?
Yes. Even though this salad is simple to put together, it can be assembled a few hours ahead of time and stored in the refrigerator without the cheese and dressing. If time allows, I recommend not cutting the avocado until just before serving to keep it fresh and green
Just before serving, add the salad dressing and shave the cheese.
How to Store Leftover Arugula Salad With Pistachios
Leftover salad can be stored for up to two days in the refrigerator in an airtight container.
What Goes Best With Baby Arugula Salad
This salad tastes great with almost anything. For a delicious meal try it with:
- Pork Chops with Vinegar Peppers and Potatoes
- Cilantro Lime Shrimp
- Grilled Chicken Breasts with Strawberry Balsamic Salsa
- Fresh and Easy Blush Sauce with Pasta
- Pasta with Bolognese Sauce
- Ground Chicken and Pasta Casserole
- Deconstructed Stuffed Peppers
- Buffalo Chicken Eggrolls.
Baby Arugula Salad Frequently Asked Questions
Rinse and dry baby arugula well since it is usually eaten raw. A salad spinner helps it dry faster. If you use mature arugula, trim the thicker stems and give the leaves a rough chop.
Yes, but it tastes more bitter, and the leaves are tougher. To balance it out, use a little more dressing or mix it with baby spinach or spring mix.
Keep the dressing and cheese separate until right before serving. If you expect leftovers, dress the individual portions instead of the whole bowl.
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Click on serving size to scale this recipe
Arugula Salad with Pistachios
Ingredients
- 8 ounces baby arugula
- 1/2 cup shelled roasted pistachios unsalted
- 1/2 avocado
- 3 ounces shaved parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon honey
Instructions
- Prepare the ingredients: rinse and dry the arugula. Remove the flesh from the avocado and cut it into chunks. Remove shells if needed from the pistachios and measure them. Mix the salad dressing ingredients (olive oil, honey and lemon juice) together in a small bowl or jar.
- Place the baby arugula, pistachios and avocado chunks into a large bowl.
- Pour half of the dressing over the salad and gently toss.
- Use a Y-vegetable peeler or a sharp knife to shave the parmesan cheese into thin slices and add them to the salad.
- Season with sea salt and black pepper to taste, gently toss the salad again and serve immediately with dressing on the side.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
I almost always order arugula salads when I got out to eat – need to make this!
It’s so easy to make too!
Thanks Brynn!
Such an elegant and flavorful salad! Love the crunch from the pistachios!
Simple arugula salads are SO satisfying and your additions are the perfect touches to make it better! Definitely going to throw this together.
I love the pistachios & the dressing! Baby Arugula is a favorite for me. Thanks for the recipe 🙂
arugula is one of my favourite salad. I love that your dressing is so simple and tasty.