Best 6 Arugula And Avocado Salad With Bagna Cauda Dressing Recipes

**Arugula and Avocado Salad with Bagna Cauda Dressing: A Delightful Fusion of Flavors**

Indulge in a refreshing and flavorful culinary experience with the Arugula and Avocado Salad, an exquisite dish that combines the peppery zest of arugula, the creamy richness of avocado, and the tangy complexity of Bagna Cauda dressing. This salad is not only a feast for the taste buds but also a symphony of colors and textures that will elevate any meal. Accompanying this main recipe are variations that cater to different dietary preferences and add exciting twists to the classic. Dive into the Vegan Arugula and Avocado Salad, a plant-based rendition that retains all the vibrant flavors, or explore the Arugula and Avocado Salad with Grilled Shrimp, where succulent shrimp add a delightful layer of protein and smokiness. For those seeking a touch of sweetness, the Arugula and Avocado Salad with Honey Lemon Dressing offers a delightful balance of tangy and sweet flavors. With its versatility and customizable options, this salad collection is perfect for any occasion, whether it's a light lunch, a vibrant side dish, or a refreshing main course.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE ARUGULA SALAD WITH AVOCADO

Simple Arugula Salad with Avocado image

This fresh arugula salad packs great flavor in each bite.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

5 oz baby arugula
1 to 2 vine ripe tomatoes, cut into wedges
½ English cucumber (or 1 slicing cucumber peeled), halved lengthwise, then sliced
1 shallot, sliced
1 avocado, pitted and sliced
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Zest and juice of 1 large lemon
1 to 2 garlic cloves, minced
1 tsp dry oregano
Kosher salt (I use Diamond Crystal)
Black pepper

Steps:

In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
Transfer the salad to a serving platter. Serve immediately.

Nutrition Facts : Calories 215 calories, Sugar 4 g, Sodium 15.8 mg, Fat 19.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 4 g, Protein 2.5 g, Cholesterol 0 mg

SPRING SALAD WITH BAGNA CAUDA DRESSING

Spring Salad With Bagna Cauda Dressing image

Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil
1/2 cup crème fraîche
Zest of 1 lemon
3 tablespoons lemon juice, more to taste
2 cups baby arugula
2 cups baby spinach
2 Belgian endives, leaves separated
4 radishes, very thinly sliced
1 small fennel bulb, very thinly sliced
1 medium yellow beet, very thinly sliced
2 pale inner celery stalks, with leaves, very thinly sliced
12 small asparagus spears, blanched 1 minute and cooled, or raw if preferred
4 large eggs, boiled 8 minutes and cooled, halved or quartered
Salt and pepper

Steps:

Make the dressing: Chop the anchovies and garlic to a rough paste, or pound together in a mortar. Place in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies have dissolved. Transfer to a small bowl and whisk in crème fraîche, lemon zest and lemon juice. Set aside to cool.
Arrange all the vegetables artfully on a large platter and garnish with eggs. Sprinkle lightly with salt and pepper.
Drizzle 4 tablespoons of the dressing over the salad and serve. Pass the remaining dressing at the table.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 28 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 719 milligrams, Sugar 6 grams, TransFat 0 grams

ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING

Arugula and Avocado Salad with Bagna Cauda Dressing image

Provided by Melissa Clark

Categories quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
4 anchovies, finely chopped
1 very large garlic clove, minced
Large pinch kosher salt
1 tablespoon red wine vinegar
Black pepper
1 small bunch arugula, cleaned and torn into pieces (about 3 cups)
1 avocado, peeled, pitted and diced

Steps:

In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 1 gram

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Arugula Salad with Avocado Citrus Vinaigrette image

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Provided by foodfidelity

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 16

Ingredients

1 avocado - peeled, pitted and diced
¼ cup chopped red onion
2 tablespoons fresh lime juice
2 tablespoons grapefruit juice
2 tablespoons rice wine vinegar
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup olive oil
1 tablespoon honey
3 tablespoons chopped cilantro
1 leaf fresh mint, chopped
1 leaf fresh basil, chopped
2 ½ cups baby arugula leaves
2 ounces kalamata olives, pitted and halved
2 ounces cherry tomatoes, halved
2 tablespoons freshly shaved Parmesan cheese, or to taste

Steps:

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 13.7 g, Cholesterol 1.8 mg, Fat 25.4 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 501 mg, Sugar 5.5 g

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.

ARUGULA AND AVOCADO SALAD WITH SHAVED PARMESAN

Arugula and Avocado Salad With Shaved Parmesan image

This is one of the recipes from Raising the Salad Bar, a book I received in the Cookbook Swap.This is a simple, classic combination of arugula,avocado and shaved Parmesan cheese with a lemony dressing.

Provided by Sageca

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches arugula, washed and dried (about 6 cups)
1 avocado, peeled and sliced
shaved parmigiano-reggiano cheese, to taste
2 tablespoons fresh lemon juice
1 medium garlic clove, finely minced
4 -5 tablespoons olive oil
salt and pepper

Steps:

To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.

Tips:

To save time, use pre-washed arugula and pre-cut avocado.
If you don't have anchovies, you can substitute 1 tablespoon of fish sauce or soy sauce.
If you like a creamier dressing, add 1/4 cup of sour cream or Greek yogurt.
For a vegan version of the dressing, omit the anchovies and use lemon juice instead of red wine vinegar.
Serve the salad immediately after dressing it, as the arugula will wilt if it sits for too long.

Conclusion:

Arugula and avocado salad with bagna cauda dressing is a delicious and healthy salad that is perfect for a light lunch or dinner. The salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and healthy fats. The bagna cauda dressing is a creamy and flavorful dressing that complements the arugula and avocado perfectly. This salad is sure to be a hit with your friends and family.