This vibrant Spinach and Arugula Salad is a fresh, flavorful mix of peppery arugula, tender spinach, and creamy avocado, tossed with slivered almonds for the perfect crunch. Bright mint and dill and a zesty lemon dressing tie everything together for this light yet satisfying, nutrient-packed salad.
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Fresh herbs really brighten up a salad. This spinach and arugula salad is loaded with herbs, crunchy almonds, creamy avocado, sweet pickled onions, and a deliciously tangy lemon dressing. Enjoy it on it on the side of any entree or top it with some grilled protein for the perfect, easy but elevated dinner.
This salad is naturally gluten-free, paleo, and vegan-friendly.
If you need some more salad inspiration, you'll love this Strawberry Goat Cheese Salad with Walnuts and Avocado that also uses fresh herbs, or try this Grilled Peach and Burrata Salad with Arugula and Prosciutto - arguably the perfect summer salad.
What I Love About This Recipe
This salad is a show stopper. Here is why I love it:
- Fresh & Flavorful — This salad is a perfect balance of vibrant flavors and a mix of textures making it a great addition to any meal.
- Easy to Prepare — Whip this salad up in just minutes for an effortlessly upscale, nutrient-dense side dish.
Love arugula? Try this wildly popular Pomegranate and Feta Salad.
Ingredients for Spinach and Arugula Salad
Spinach & Arugula - The combination of peppery baby arugula and mild, tender baby spinach make the perfect base for this salad.
Avocado - Ripe avocado adds healthy fat and a creamy element.
Pickled Onions - Perfectly sweet and tangy! Try using these super easy Balsamic Pickled Onions.
Fresh Mint & Dill - For bright, fresh flavor.
Silvered Almonds - Lightly toasted for a little crunch.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Tender greens like spring mix or baby romaine can be used in place of arugula or spinach.
- Pine nuts can be used in place of slivered almonds.
- Honey, agave, or granulated sugar can be used in the dressing instead of maple syrup.
If you try any substitutions in this recipe, please let us know what works in the comments below!
Ingredients for Lemon Dressing
How to Make a Spinach and Arugula Salad
Step 1: Add all ingredients for the dressing into a small mixing bowl or a 12-ounce mason jar fitted with a lid, and whisk (or shake) together until the maple syrup completely dissolves.
Step 2: Heat a small skillet over low-medium heat. Add the slivered almonds and cook for about 2 minutes, or until lightly toasted, stirring occasionally. Remove from the heat and set aside to cool.
Step 3: On a large platter or a serving bowl, mix the spinach and arugula. Evenly top with the chopped herbs and the chopped red onion.
Step 4: Distribute the avocado over the top of the salad and then sprinkle on the silvered almonds.
Step 5: Dress the salad with as much dressing as you want right before serving, or leave the salad undressed and allow everyone to dress the salad themselves. I encourage you not to toss the salad in the dressing to avoid over-dressing and making the tender greens soggy.
Commonly Asked Questions
Store leftover salad in an airtight container in the fridge for 1-2 days. Do not dress the salad beforehand to prevent it from becoming soggy. Store the dressing in a separate airtight container in the fridge. The dressing can be enjoyed for up to 1 week.
If the avocado browns in the fridge, you can freshen the salad up with fresh avocado.
Arugula pairs well with a light, tangy dressing. Lemon is a common ingredient because it compliments the peppery flavor of the arugula. You will rarely see a creamy, mayo-based dressing paired with arugula because these types of dressings are generally too heavy and will weigh down the greens.
Absolutely! Spinach and arugula are one of my favorite combinations. Peppery arugula is balanced by more mild and tender baby spinach, making the salad enjoyable for people who don't generally prefer arugula.
Dietitian Notes
- This salad is packed with nutrient dense ingredients like arugula, spinach, avocado, almonds, mint, dill, and onions!
- This salad makes for a light and flavorful side dish that pairs well with a variety of entrees, or can be topped with protein for an easy, low-calorie and healthy meal!
- One cup of this salad contains 5 grams of fiber, 4 grams of protein, and only 5 grams of net carbs!
Recipe Tips
- With tender greens, wait to dress the salad until right before serving or serve dressing on the side to prevent the salad from getting soggy.
- For presentation, plating this salad rather than tossing can be more appealing and prevent the avocado from getting smashed.
Try These Other Phenomenal Salads
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Spinach and Arugula Salad with Lemon Dressing
Equipment
- Mixing bowl
- Whisk
- Small skillet
- Wooden spatula
- Knife
- Cutting board
- Large serving platter or serving bowl
Ingredients
Zesty Lemon Dressing
- ¼ cup Extra virgin olive oil
- 3 tablespoon Lemon juice about ½ large lemon
- 1 tablespoon Lemon zest
- 1 tbsp Maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon Sea salt
- ½ teaspoon Garlic powder
- ¼ tsp Black pepper
Spinach and Arugula Salad
- 3 cups Baby arugula heaping cups
- 3 cup Baby spinach heaping cups
- ¼ cup Fresh mint finely chopped
- 2 tablespoon Fresh dill finely chopped
- ½ cup Pickled red onions chopped (or substitute ¼ small red onion, thinly sliced)
- 1 Large ripe avocado sliced or diced
- ½ cup Slivered almonds lightly toasted
Instructions
Zesty Lemon Dressing
- Add all ingredients for the dressing into a small mixing bowl or a 12-ounce mason jar fitted with a lid, and whisk (or shake) together until the maple syrup completely dissolves.
Spinach and Arugula Salad
- Heat a small skillet over low-medium heat. Add the slivered almonds and cook for about 2 minutes, or until lightly toasted, stirring occasionally. Remove from the heat and set aside to cool.
- On a large platter or a serving bowl, mix the spinach and arugula. Evenly top with the chopped herbs and the chopped red onion.
- Distribute the avocado over the top of the salad and then sprinkle on the silvered almonds.
- Dress the salad with as much dressing as you want right before serving, or leave the salad undressed and allow everyone to dress the salad themselves. I encourage you not to toss the salad in the dressing to avoid over-dressing and making the tender greens soggy.
Notes
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- With tender greens, wait to dress the salad until right before serving or serve dressing on the side to prevent the salad from getting soggy.
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- For presentation, plating this salad rather than tossing can be more appealing and prevent the avocado from getting smashed.
Amanda McGillicuddy says
It's such a refreshing salad with the fresh herbs!