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Arugula, Avocado & Walnut Salad

Course Salad
Prep Time 10 minutes
Servings 1 person
By Nichlas Brandon


  • 100 grams arugula
  • ½-1 avocado sliced
  • ½ red onion sliced
  • cup walnuts crumbled
  • 5 tablespoons olive oil extra virgin
  • 1 tablespoons Dijon mustard
  • 4 tablespoons lemon juice
  • natural salt to taste
  • mixed peppercorns to taste


  1. Get ingredients ready for preparation and use.

  2. In a small bowl, mix together olive oil, lemon juice and Dijon mustard using a fork or small spoon, and set the dressing aside.

  3. Place the arugula in a salad bowl and pour in the sliced red onion and half of the crumbled walnuts.

  4. Pour in some of the dressing and mix contents with your hands or utensils.

  5. Place all or some of the salad on a serving place and sprinkle on remaining crumbled walnuts, pour on the rest of your dressing, and cover the salad with avocado slices.

  6. Was that easy or what? Serve your culinary creation!

Recipe Notes

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.

Special ingredient(s) used: