Arugula & Avocado Salad with Jalapeno Vinaigrette


This arugula and avocado salad with jalapeno vinaigrette is the perfect summer salad. It’s quick, it’s easy, it’s light, and it’s healthy. It is a perfect combination of flavors and textures. I found this recipe in a random magazine years ago and have been making it ever since. I hope you love it as much as I do!

Arugula & Avocado Salad with Jalapeno Vinaigrette


  • 3 tablespoons pickled jalapeños
  • ¼ cup pickling liquid from jar
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and ground black pepper
  • 4 cups arugula
  • 3 radishes thinly sliced
  • ½ English cucumber sliced
  • 1 cup fresh cilantro
  • 4 scallions thinly sliced on the diagonal
  • ¼ cup toasted pumpkin seeds
  • 2 avocados sliced


  • In a large bowl, whisk together the jalapeños and their liquid, the oil and ¼ teaspoon pepper.
  • Add the arugula, radishes, cilantro and half of the pumpkin seeds, then toss. Season with salt and pepper. Fold in the avocado.
  • Transfer to a serving bowl, then sprinkle with the remaining pumpkin seeds.

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