This simple Spinach Arugula Salad is an easy, quick recipe packed with baby spinach and arugula, creamy avocado, hearty cannellini beans, and crisp red onion.
Tossed in a zesty lemon olive oil dressing, this delicious vegan side dish is a vibrant way to enjoy fresh greens with every bite!
Fresh salads are a lunchtime staple in our home, and this spinach arugula salad is one of my absolute favorites! As someone who loves incorporating greens into every meal, I find salads the perfect way to enjoy a variety of veggies daily.
Colorful salads are a must, whether it's my super green salad, the crunchy apple cucumber walnut salad, or a refreshing carrot and cucumber salad.
It's nutrient-dense, plant-based, and incredibly filling - plus, it's so simple to toss together in minutes, making it the perfect start to any meal, no matter the season.
It's also incredibly versatile so that you can enjoy it as a side dish or even as a light meal on its own.
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Ingredients
- Baby spinach and arugula: I used baby spinach and arugula for their mild flavor and tender texture.
- Avocado: Ripe, buttery avocado adds creamy richness to the salad.
- Cannellini beans (white kidney beans): I used canned cannellini beans for convenience, but you can cook them at home if preferred. You can also swap them with red or black kidney beans for a different flavor.
- Red onion: I used red onion, but yellow or green onions (scallions) work just as well.
- Olive oil: I recommend using quality extra virgin olive oil for the best flavor.
- Lemon juice: Freshly squeezed lemon juice adds a bright, zesty touch.
- Salt: Enhances the flavors of all the ingredients.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Spinach Arugula Salad
Assemble the salad. In a large salad bowl, combine washed baby spinach, arugula, diced avocado, chopped red onion, and cannellini beans.
Prepare the dressing. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, and salt.
Toss and serve. Pour the dressing over the salad, toss everything gently, and adjust the lemon juice and salt to taste.
Storage
Storage: This salad is best enjoyed immediately for the freshest flavor but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
Meal prep: Store the undressed salad ingredients (except avocado) in a covered container in the fridge for up to 2 days. Add fresh avocado and dressing just before serving.
Dressing: Keep the dressing in a small, airtight jar or container in the refrigerator for up to 3 days. Shake or whisk it before using.
Variations
- Veggie swap: Substitute baby spinach and arugula with kale, mixed greens, or romaine lettuce.
- Add crunch: Toss in toasted nuts or seeds like walnuts, almonds, or sunflower seeds for extra texture.
- Proteins: Add spicy chickpeas, red kidney beans, or homemade tofu for a plant-based protein boost.
- Add vegan cheese: Add dairy-free cheddar, plant-based burrata, lactose-free mozzarella, or vegan Parmesan for a creamy, cheesy touch.
Serving Suggestions
This leafy green salad pairs perfectly with a variety of dishes for a wholesome and balanced meal. Serve it alongside my sweet potato tortillas, garbanzo patties, or meatless baked spaghetti for a satisfying combo.
It also complements green wraps, golden polenta fries, or a warm bowl of vegan green peas stew perfectly.
For an extra delicious option, try it with my plant-based jackfruit burgers.
Marinela's Tips
- Use fresh baby spinach and arugula for the best flavor and crispy texture.
- To keep the salad crisp, add the dressing just before serving:
- Toss the salad gently to avoid crushing the greens and avocado.
Frequently Asked Questions (FAQ's)
Absolutely! Feel free to substitute baby spinach and arugula with other leafy greens such as kale, romaine lettuce, or mixed greens.
If you don't have lemon juice, you can substitute it with apple cider vinegar or grape vinegar for a tangy kick. Just adjust the amount to your taste.
Absolutely! You can add veggies like cucumber, cabbage, bell peppers, or cherry tomatoes to give the salad even more color and flavor. Feel free to experiment with your favorite vegetables.
More Easy Salad Recipes
- Cucumber and pepper salad
- Quinoa and brown rice salad
- Quinoa pumpkin chickpea salad
- Cucumber onion vinegar salad
- Cucumber beet salad
- Mediterranean cucumber and tomato salad
- Vegan potato salad with olives (no egg)
- Quinoa and arugula salad
📖 Recipe
Simple Spinach Arugula Salad
Equipment
- 1 Salad Bowl
Ingredients
- 3.5 oz (100 grams) baby spinach
- 3.5 oz (100 grams) arugula
- 1 ripe avocado pitted and diced
- 1 can 14.5 oz (400 grams) cannellini beans
- 1 red onion sliced
Dressing
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon salt
Instructions
- Mix vegetable and beans together in a large bowl.3.5 oz (100 grams) baby spinach, 3.5 oz (100 grams) arugula, 1 ripe avocado, 1 can 14.5 oz (400 grams) cannellini beans, 1 red onion
- In a small bowl, combine the dressing ingredients and mix well.2 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt
- Gently toss everything together. Adjust lemon juice and salt to taste.
Notes
- Storage: Enjoy right away for the best flavor. Store leftovers in an airtight container in the fridge for up to 1 day.
- Meal prep: Keep the undressed salad (except avocado) in the fridge for up to 2 days. Add avocado and dressing before serving.
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See the post above for substitutions and variations ideas.
Nutrition
If you try this spinach and arugula salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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