If you’re looking for a bright, bold, and very California dish, this Avocado Arugula Salad is it. Made with a mix of crunchy endive, peppery arugula, creamy avocado, and sweet California prunes, this salad is a hit.
Whether you’re a fan of arugula or simply looking for a new addition to your go-to salads, this easy arugula salad recipe is sure to become one of your absolute favorites.
I’m a born-and-raised Californian who has traveled across the state, discovering local farms through markets, roadside stands, and firsthand visits with California Grown. As such, I wanted to create something that captures the flavor of our farm-to-table culture, and this dish does just that.
Here at Salt & Wind Travel, I’ve curated custom food-focused itineraries to some of California’s most inspiring regions. And this recipe reflects that—a love letter to our leafy greens, local ingredients, and the stories behind them.
Cherry Bombe Jubilee Inspiration
This recipe came to life after a trip to the 2025 Cherry Bombe Jubilee. It’s a vibrant conference celebrating women in the food world. Every time I’ve gone, I walk away from Jubilee filled with fresh ideas and a renewed admiration for the women shaping what we eat. I was honored to attend this year’s event, alongside California Prunes.
I was also able to bring my mom along for the adventure, and it made the experience feel even more meaningful. We listened to Gloria Steinem speak, and the energy in the room was electric, charged with wisdom, hope, and the strength of intergenerational voices. An old-meets-new-becoming-timeless feeling echoed throughout the day and struck a chord.
It reminded me that what’s considered “old” often comes full circle—refreshed, renewed, and made relevant again. Just like classic arugula salad gets updated with bold ingredients, prunes are also enjoying a comeback. This simple arugula salad was created in honor of that moment.
A Salad With Legacy
That throughline of legacy and strong women in food reminded me of a conversation I had with Chef Perry Hoffman of the Boonville Hotel and Restaurant. Perry shared how his culinary roots are deeply tied to his grandmother, Sally Schmitt. She’s the original chef and owner of The French Laundry and a culinary legend in California cuisine. She was a pioneer of the farm-to-table movement before it was a trend, and her influence still echoes in his cooking today.
One dish he mentioned was a simple side dish consisting of avocado, California prunes, red onion, mint, lime juice, and extra-virgin olive oil. It was elegant, thoughtful, and full of character. That sparked the idea for this baby arugula salad, which fuses favorite greens, Italian insalata mista, and bold California-grown ingredients.
Why You’ll Love This Arugula Salad
This best arugula salad is a fresh twist on an insalata mista, but with that unmistakable California spin. It’s got depth from the bitterness of the arugula, creaminess from avocado, crunch from garlic gluten free croutons, and brightness from a honey lime dressing spiced with coriander. The flavors are balanced yet bold, making it a delicious salad that can be enjoyed as either a perfect side salad or a main dish.
Additionally, it accommodates a variety of diets, as it’s gluten-free, vegan, and free from dairy and nuts. It’s the kind of recipe that feels fancy enough for entertaining but simple enough for weeknight meals. And because it uses ingredients found year-round in California, it’s perfect for your rotation of simple sides.
Recipe Ingredients
- Fresh Arugula, Endive, Radicchio bring layers of bitter, peppery flavor and satisfying crunch.
- Red Onion gives the salad a nice bite and a pop of color.
- Avocado lends richness and a buttery texture that balances the bold flavors of the greens.
- California Prunes add an unexpected sweet-spiced note and chewy texture to the salad.
- Mint provides a refreshing hit that ties everything together.
- Garlic Croutons offer a savory, crispy element that adds contrast. These gluten free croutons also soak up a bit of the dressing, becoming little flavor bombs. (Use this roasted garlic oil to max the garlic flavor!)
- Honey Lime Dressing is citrusy and floral, with a warm undertone from coriander—perfect for drizzling over a large bowl of greens. The coriander especially complements the prunes and mint for an aromatic finish. (By the way, this honey lime dressing is equally delicious with lemon if you want to use that instead!)
- Optional add-ins include parmesan cheese, sunflower seeds, or pine nuts for extra texture and flavor. You can also add some cherry tomatoes for brightness.
How to Make This Recipe
Start by soaking the radicchio and red onion to mellow their bite. While they soak, prepare the garlic croutons by toasting the baguette cubes in garlicky extra-virgin olive oil until golden. The dressing is as easy as shake-and-serve and can be made ahead for convenience.
Once your elements are prepped, assembling the baby arugula salad is simple: layer your greens and toppings in a large bowl, add the avocado and prunes, scatter over the mint and croutons, and serve with the lime or lemon dressing on the side. It’s a perfect starter that looks impressive but comes together with minimal effort.
About California Prunes
California prunes are the key in this recipe. And, California prunes aren’t just delicious—they’re a powerhouse ingredient. Thanks to the region’s ideal growing conditions and generations of skilled farmers, California prunes develop a naturally sweet, deep flavor without added sugar. They’re sun-dried to perfection, which helps lock in flavor and retain nutrients.
According to the prune board, they’re rich in antioxidants, fiber, and essential vitamins like K and potassium, making them as nourishing as they are tasty. In this classic arugula salad, the addition of contrasting elements offers a balance to the peppery greens and citrusy dressing, transforming the dressed leaves into a bold yet balanced dish.
We also use prunes in everything from appetizers to desserts. A few of our readers’ favorites are:
What to Serve With This
This simple arugula salad is a stunner on its own but pairs beautifully with roast chicken, grilled salmon, or even a crisp glass of Sauvignon Blanc. It’s a gorgeous starter for a spring or summer dinner party or a hearty side dish for a picnic spread.
For a more indulgent menu, serve it alongside a creamy risotto or grilled flatbread topped with goat cheese and shaved parmesan. Or keep it light and enjoy it as part of a fresh, California-inspired lunch board with nuts, cheeses, and fruit. Either way, it’s bound to become one of your favorite arugula salad recipes.
More Arugula Salad Recipes
Love the flavor of spicy arugula? Then you’ll also want to try making these recipes:
- Oil-Packed Tuna Arugula Salad
- Garga Arugula Avocado Hearts Of Palm Salad
- Asparagus Arugula Salad With Poppy Seed Dressing
- Arugula Beet Orange Salad with Achiote Dressing
- Grape and Fennel Arugula Salad with Savory Granola
- Squash, Arugula, Persimmon Salad with Tahini Maple Dressing
Photo Credit: Photos of prunes and women at Cherry Bombe courtesy of California Grown. Photo by Kate Blohm of Gloria Steinem. All other photos by Team Salt & Wind Travel
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Avocado Arugula Salad With Honey Lime Dressing
Ingredients
For The Avocado Arugula Salad:
- 2 medium endive ends trimmed, then rest cut into 1/2-inch pieces crosswise
- 1/2 medium radicchio cut into bite-sized pieces
- 1/2 medium red onion cut into paper-thin half moons
- 4 handfuls baby arugula
- 2 medium firm-ripe avocado halved, pitted, and cut into thin slices
- 6 pitted prunes small dice
- 1 handful fresh mint leaves torn
- 1 recipe Gluten Free Croutons
- 1 recipe Honey Lime Dressing
Instructions
For The Avocado Arugula Salad:
- Soak the radicchio and onion in ice water for 5 minutes to mellow their flavor. Then drain and pat dry with paper towels. Arrange the endive, radicchio, onion, arugula, avocado, prune, and mint leaves on a serving platter and top with croutons. Serve with dressing on the side.
