Arugula Salad with Lemon Mint Vinaigrette

August 25, 2019

This arugula salad with lemon mint vinaigrette is super easy and has a mind-blowing flavor that will make you weak in the knees.

Arugula Salad with Lemon Mint Vinaigrette

This arugula salad with lemon mint vinaigrette is one of the best arugula salad recipes I’ve made. There are a gazillion types of arugula salad out there on the net, but I can’t get enough of this one, and neither can all of my friends! Do not miss making this salad. It is epic!

I developed this easy arugula salad last year for KitchenAid as part of my partnership with them as their global ambassador for blenders, and it has been on heavy rotation in our house ever since.

I made a quadruple batch of this arugula salad for my entire extended family last Christmas, and everybody went nuts for it! Several family members proclaimed it, “The Best Arugula Salad EVER!” At the risk of tooting my own horn, I have to agree.

The secret? The dressing. Oh….it is so good

The Best Arugula Salad Dressing

One of the best things about the peppery notes of arugula is that is pairs well with a lot of different kinds of dressing. I love creamy tahini dressing, chimichurri, spicy cashew dressing, and many others. But, I really love zesty and herbaceous vinagrettes. The sharp tanginess of the vinaigrette complements the peppery notes of the arugula beautifully.

Here’s what’s in the secret sauce:

  • fresh lemon juice
  • extra virgin olive oil
  • Dijon mustard
  • sweetener
  • garlic
  • shallots
  • apple cider vinegar
  • sea salt
  • freshly ground black pepper
  • fresh mint leaves

See the recipe card for the full recipe with quantities.

Just throw all of the ingredients into your blender, and blast on high until smooth and creamy. If you want a speckled dressing, hold back the mint, and then just pulse it in to keep the dressing loose.

Either way, this arugula salad dressings rocks!

It is so quick and easy to make homemade salad dressing in your blender, and you can completely control the integrity of the ingredients, the flavor, and the texture.

The KitchenAid High Performance blender.

I use my KitchenAid High Performance blender to about three times a day to make smoothies, cocktails, soups, desserts, baked goods, and salad dressings like this one.

This is my favorite high-speed blender, and it is absolutely gorgeous! It matches my white stand mixer, toaster, kettle, food processor, and coffee machine. It has the same die-cast metal base as the iconic stand mixer which enable ultimate quality and stability while blending.

The High Performance blender has a 3HP motor to pulverize tough ingredients into silky smooth consistencies, so if you want to make this vinaigrette as bit creamier and throw in some blanched slivered almonds, raw cashews, or pine nuts, this blender would deliver a silky smooth consistency.

I’m not a huge fan of push button appliances. They can wear out. I love that this high-speed blender has two simple and intuitive control buttons, and a variable speed dial. Super easy and durable.

This blender also comes with a tamper so you can completely control your blend like with this salad dressing, and move the herbs through the blades while the machine is running.

I totally love it. Check out it, and do not miss making this arugula salad. It is one of my all-time favorite recipes.

*Note: I am the spokesperson for KitchenAid blenders. But, my opinions are my own.
Other Arugula Salad Recipes

Roasted Asparagus and Arugula Salad
Marinated Tofu and Arugula Salad
Quinoa and Arugula Salad
Grilled Hearts Of Palm and Arugula Salad
French Lentil and Arugula Salad

Let me know what you think of this arugula salad in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Arugula Salad with Lemon Mint Vinaigrette

This arugula salad with lemon mint vinaigrette is super easy and has a mind-blowing flavor that will make you weak in the knees. Do not miss it!

Prep Time 30 minutes
Servings 4




  • 2 (5oz/141g) packs arugula
  • 1 large bunch cilantro leaves
  • 2 (16th/inch) slices red onion, cut into half moon slivers, plus more to taste
  • 1 medium avocado,  pitted, peeled, and diced
  • 1 cup (140g) toasted pine nuts (or blanched slivered almonds)


  1. To make the dressing, pour the lemon juice, olive oil, mustard, maple syrup, garlic, shallots, apple cider vinegar, salt, and pepper into your KitchenAid® blender and puree on high for 20 to 30 seconds until the ingredients are pulverized and the mixture is emulsified. Add the mint leaves, and process on a medium speed for 10 to 20 seconds until the mint is almost pulverized, but the mint is still loose and speckled. 

  2. In a large salad bowl, lay the arugula, and top with the cilantro leaves, onion, avocado, and pine nuts. Pour the dressing over the salad, and gently toss just a few times so that the salad is evenly coated but not wilted. Serve immediately. (If making the salad to serve later, store the salad and the dressing separately, and add the avocado right before serving.)

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak