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

• 4 cups Arugula (lightly packed)
• 2 cups peeled and chopped cucumbers
• 1/4 cup fresh mint leaves (lightly packed)
• 1 Avocado
• 2 tablespoons extra virgin olive oil or avocado oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Course Salads Cuisine miscellaneous Prep Time 10 minutes Servings people Ingredients 4 cups Arugula (lightly packed) 2 cups peeled and chopped cucumbers 1/4 cup fresh mint leaves (lightly packed) 1 Avocado 2 tablespoons extra virgin olive oil or avocado oil 1 tablespoon lemon juice Salt and pepper to taste

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.