Arugula Salad with Pistachios, Avocado and Parmesan
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This arugula salad with pistachios is made with baby arugula, avocado, shaved Parmesan, and roasted pistachios, tossed in a quick honey-lemon vinaigrette. The arugula brings a peppery bite, and the avocado and honey keep it from tasting sharp.
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This salad goes with almost anything you’re making for dinner. Most nights it’s a side, but put a protein on top like grilled chicken or salmon and it becomes the main dish.
Recipe Highlights
- Ready in about 15 minutes
- Baby arugula, avocado, shaved Parmesan and pistachios, to add crunch instead of croutons.
- The lemon vinaigrette is lemon, olive oil and honey shaken in a jar, and the extra keeps for a week.
Ingredient Notes
- Baby arugula: Baby arugula is less bitter and more tender, so it’s the best choice. Baby spinach works but is much milder, so you lose the peppery bite. Half spinach and half arugula is a good combination if you prefer less bitterness. If all you have is mature arugula, trim the thick stems, chop it roughly, and add a little extra honey to the dressing.
- Pistachios: I use shelled, roasted, and unsalted. Raw pistachios are fine, but taste better if you toast them 3 to 4 minutes in a dry skillet. Almonds, walnuts, pecans or cashews all work too.
- Avocado: Cut it right before serving so it stays green. If you don’t have avocado, you can skip it. The salad is just less creamy.
- Parmesan: Shave it from a block with a Y-peeler. Pre-grated is too fine, and you lose the bites of cheese. Pecorino, feta, goat cheese or blue cheese crumbles will work too.
- Lemon juice: Since this salad is so fresh, I like to use fresh lemon juice. If you only have concentrated, that works, and you can use the same amount.
- Honey: The same amount of maple syrup is a good swap.
How to Make Baby Arugula Pistachio Salad
- Make the lemon vinaigrette: Shake the lemon juice, honey and olive oil together in a small jar.
- Prep: Rinse the arugula and dry it well (a salad spinner makes this fast). Wet leaves wilt faster and water down the dressing. Cut the avocado into chunks.
- Toss: Add the arugula, pistachios and avocado to a large bowl with half the dressing and toss gently.
- Finish: Shave the Parmesan over the top, season with salt and pepper, and serve with the rest of the dressing on the side.
Make It Your Way
This one is easy to change up depending on what you’re serving it with. Keep the arugula and lemon dressing, then add whatever fits the meal.
- Protein: My favorite way to turn this into dinner is to grill a chicken breast, slice it, and lay it right on top of the salad. Leftover steak, shrimp or salmon work the same way, and a can of chickpeas does it with no cooking at all.
- Vegetables: Add sliced cucumber, cherry tomatoes, shaved fennel or roasted red peppers.
- Carb: A scoop of cooked farro or quinoa makes it hearty enough to eat as a bowl.
- Flavor: Use orange juice instead of lemon for a sweeter dressing, or balsamic vinegar for a darker, tangier one.
- Finish: Add sliced pears or apples in the fall, strawberries in the summer, or a handful of dried cranberries or pomegranate seeds any time.
If you like cooking this way (starting with one base and changing a piece or two), that’s exactly how my free Dinner Builders work.
What to Serve Arugula Salad with
This is my go-to next to a grilled steak. In the winter, I like it with pizza, like this Air Fryer Portobello Mushroom Pizza.
How to Store and Use Leftover Arugula Salad With Pistachios
- Dressing: Keep it in the jar in the fridge for up to a week. The olive oil may firm up when cold, so let it sit out for a few minutes and shake it before using.
- Make ahead: Toss the arugula and pistachios together up to a few hours ahead, cover, and refrigerate. Add the avocado, Parmesan and dressing when you serve it.
- Leftovers: Arugula wilts quickly once it’s dressed. Dressed salad keeps up to 2 days in an airtight container but gets soft, so if you expect leftovers, dress individual portions instead of the whole bowl.
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Arugula Salad with Pistachios, Avocado and Parmesan
Ingredients
Salad
- 8 ounces baby arugula
- 1/2 cup shelled roasted pistachios (unsalted)
- 1 avocado
- 3 ounces Parmesan cheese, from a block
- Sea salt and black pepper, to taste
Lemon Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon honey (or maple syrup)
Instructions
- Shake the lemon juice, olive oil and honey together in a small jar until combined.
- Rinse the arugula and dry it well. Cut the avocado into chunks.
- Add the arugula, pistachios and avocado to a large bowl. Pour in half the dressing and toss gently.
- Use a Y-vegetable peeler to shave the Parmesan over the salad.
- Season with salt and pepper, toss gently again, and serve right away with the rest of the dressing on the side.
Notes
- Leftover dressing keeps in the jar in the fridge for up to a week. Shake before using.
- To make ahead, toss the arugula and pistachios up to a few hours early. Add the avocado, Parmesan and dressing when serving.
- Top with sliced grilled chicken or steak to turn it into dinner.
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.