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10 Minute Arugula Tuna Avocado Salad
My 10 minute Late Lunch was pure joy this afternoon! I’ve been making a lot of soups and more Fall-ish hearty, warm foods lately, and was CRAVING a big bowl of sunshine today!
I used Baby Arugula, and every time I eat an Arugula Salad I wonder why we don’t eat it more often! It has to be tossed in high-quality olive oil + a lot of fresh lemon though!
- 2-3 big handfuls of baby arugula
- 1-2 tsp organic extra virgin olive oil
- 1 fresh lemon, squeezed
- touch of sea salt + fresh ground pepper
- wild caught tuna
- sliced avocado
- cherry tomatoes, halved
- crisp cucumber, sliced
- red onion, sliced
Combine all ingredients in a big bowl together, then gently toss.