Categories: Salads

Avocado-Pistachio-Arugula Salad with Lemon-Dijon Vinaigrette

The wrath of Mother Nature has been felt in many parts of the world recently. Sadly, wild fires, earthquakes, hurricanes and floods have
ravaged numerous areas and have affected millions of people.

A grove of fallen Florida avocado trees due to Hurricane Irma (Photo source: Terra Fresh Foods)

Farmland and crops haven’t been spared, either. The loss
of precious fruits and vegetables is affecting their availability and forcing food prices to sky-rocket.

The Florida avocado is one such crop. It’ll be in limited
supply for a while, but thankfully, other avocado-producing countries not
affected by the weather, will help fill the demand – at a higher price, of

Despite it all, I will share an avocado-based recipe that I hope
you’ll find worthwhile no matter the price of this Heavenly fruit!

Avocado-Pistachio-Arugula Salad

– Pistachio – Arugula Salad

Serves about 4


1 small, ripe avocado, such as Hass

1 bag baby arugula (5–6 oz.), rinsed and spun-dry (Fresh baby spinach may be substituted)
Arugula rinsed and dried

1/3 cup good quality feta cheese, crumbled

1 cup grape tomatoes, cut in half lengthwise
Garnish: 1/4 cup shelled pistachios, roasted and finely chopped

Dressing: ¼ cup homemade Lemon-Dijon Vinaigrette
(Recipe Below)

Salad Directions:

Cubed avocado and chopped pistachios

Peel avocado; remove seed. Cut avocado into small cubes. 

Place arugula in salad
bowl. Top with remaining ingredients – except dressing and pistachios. 

Pour 1/4 cup dressing over salad; toss to coat. 

Garnish with chopped pistachios. Serve immediately.


Yields about ¾ cup


1/2 cup good quality olive oil

3 tablespoons freshly squeezed lemon juice

1 small garlic clove, minced

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel, optional

1/2 teaspoon sugar or honey, optional

NOTE: If you’re a fan of fresh cilantro, add 1/4 cup finely chopped cilantro leaves to the dressing.


Whisk all ingredients in bowl to blend. Season with salt
and pepper. (NOTE: Dressing may be made 1 day in advance. Refrigerate. Bring to
room temperature, and whisk just before adding to salad.)

View Comments

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

2 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

4 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

6 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

11 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

11 months ago

This website uses cookies. find out more.