Arugula and Cucumber Salad with Mint

Arugula is a spicy little green that can be easily grown at home or purchased year round. If possible, use baby arugula, which is typically more tender and mild.

If you can find watercress, it’s a wonderful substitution, and is actually my preferred green of choice. However, it’s only available during a short window in the springtime.

Print Recipe
Arugula and Cucumber Salad with Mint
This simple and refreshing salad makes a great side dish for just about anything cooked out on the grill!
Course Salads
Cuisine miscellaneous
Prep Time 10 minutes
Servings
people
Ingredients
Course Salads
Cuisine miscellaneous
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Rinse and spin dry arugula and fresh mint. Remove any long stems and set mint aside for later. Tear or coarsely chop arugula (unless you're using baby arugula). Place in a large bowl.
  2. Peel cucumber and remove seeds if desired. Cut into chunks (whatever size you prefer). Add to bowl.
  3. Cut mint into julienne strips, then slice across. Dice avocado. Add both to bowl and toss lightly.
  4. Drizzle oil and lemon juice over salad and season with salt and pepper, to taste. Toss again and serve.
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