Feta Avocado Arugula Salad

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Incorporating salad into one’s meals is one of the easiest ways to increase one’s vegetable intake and fiber helping as a bulk agent. While quick and easy, salad is easily labeled as boring, bland, and repetitive. Most people are stuck with the idea that making a quick salad consists of having lettuce, tomatoes, and a couple of fruits and nuts, along with any store-bought sauces. This Feta Avocado Arugula Salad is quite the opposite of that. The astringent and slightly pungent arugula leaves are everything but bland. The combination of the spicy arugula leaves with the soft avocado, blend well with the sharpness from the capers and the creamy feta cheese. Sweet peas add a crunchy element, while the tomatoes give a burst of juiciness in every bite with crunchy baby sweet peas.

It’s also very healthy–most of the elements of the dish are rich in fiber, which proves to be good for the gut. Avocados are rich in “good fat”, or monosaturated fats, the kind that helps keep cholesterol levels down and reduces inflammation, which is great in countering allergies and cancer. Various ingredients in the salad including arugula contain healthy amounts of vitamin B, C, K, calcium, potassium, and magnesium.

So before you skip the thought of making a salad, try this recipe first. This isn’t your typical lettuce tomato, and everything else with store-bought sauce sort of deal. While the dressing is simple, the combination is unreal.

Feta Avocado Arugula salad

Serves: 4
Cooking Time: 10 mins


  • 1 handful arugula leaves
  • 2 ripe avocado skinned and crushed
  • 1 cup cherry tomatoes cut in halves
  • 1 cup of sweet peas
  • 1 tablespoon of capers
  • 2 tablespoon olive oil
  • Black Himalayan salt and Pepper to taste
  • 250 gm goat Feta cheese
  • Mustard sprouts for garnish



In a bowl, add the avocados, cherry tomatoes, sweet peas, capers, and olive oil. Toss the ingredients together, making sure that everything is coated with a bit of olive oil.


Season with salt and toss well.


Serve on a plate and top with feta cheese. Add mustard sprouts on top as garnish.

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