• Miwa


This avocado arugula salad is a perfect side dish which go along with any main dish.

If you add some protein sources in this avocado arugula salad like chicken, cooked beans, or tofu, it can be a filling main dish as is!

In the video, I paired with garlic honey salmon.

You can whip up both salmon and avocado arugula salad within 20mins.

Let them add to your weekend dinner option!


< AVOCADO ARUGULA SALAD/ アボカドとルッコラのサラダ>

<Yield> 2 servings

<Prep time> 5 mins

<Cook time> 0 min


1 cup of arugula

½ avocado

½ onion


¼ tsp of salt

½ tbsp of rice vinegar without MSG

½ tbsp of soy sauce

½ tsp of black pepper

1 ½ tbsp of olive oil

<Optional toppings>

any nuts


1: Wash the arugula and off the moisture completely. Cut avocado into big bite size pieces. Slice onion thinly and sprinkle some salt , then massage them. Leave it for 5mins and squeeze the excess liquid.

2: In a large bowl, mix ¼ tsp of salt, ½ tbsp of vinegar ,½ tbsp of soy sauce , ½ tsp of black pepper and 1 ½ tbsp of olive oil. Whisk them until it’s emulsified.

3 Toss 2 and 1 and squeeze the juice of lemon. Serve them on the plate.

<Miwa’s tips> ※watch more on YouTube!

・Toss the salad right before you serve it .

・This dressing is very versatile. Any vegetable can go along with the dressing such as paprika, cucumber, nuts and seeds.

<Recommended side dish>



<Storage time>

Store the vegetables and dressing separately. it will last in the fridge for 5 days.

2020/09/05 MIWA


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