Avocado Arugula Salad

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  • Cook time icon 20 minutes Prep
  • Servings icon 10-12 Servings
Avocado Arugula Salad

Miso Mayo Dressing

Avocado Arugula Salad

  • 1 (7 oz.) bag baby arugula
  • 1 (12 oz.) bag frozen shelled edamame, thawed
  • 1½ cups frozen peas, thawed
  • 3 ripe avocados, halved, peeled and chopped


1. Combine miso and rice vinegar in a bowl, stir until well blended.

2. Add mayonnaise, soy sauce, salt and pepper, mix to combine.

3. Cover and refrigerate until use.

1. Mix arugula, edamame and peas in a large bowl.

2. Add dressing, gently toss to coat.

3. Add avocado and toss again. Serve immediately.

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