Arugula and Lemon Summer Salad

5 from 1 vote
By Rachael DeVaux
Cook: 15 minutes


  • 6-8 pieces asparagus, diagonally sliced into 1-inch pieces
  • 1/4 cup sundried tomato, roughly chopped, (I buy the dehydrated ones from Trader Joe's)
  • 1/2 cup peas
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1/2 lemon
  • 4-6 big handfuls argula (typically 1 bag)
  • 1/4 cup almonds, roughly chopped
  • 1/8 red onion, finely sliced
  • 1/2 avocado, diced
  • 3 tbsp chopped green onion
  • pink salt and pepper, to taste


  • Once asparagus is chopped into pieces, saute with sundried tomato and peas in extra virgin olive oil for 4-5 minutes on medium-low heat.
  • Add squeezed lemon, pink salt, ground pepper and garlic powder to skillet and toss.
  • Once tender, about 5-6 minutes, set aside and let cool.
  • In a large bowl, toss sauteed veggies with arugula, red onion and almonds.
  • Top with avocado and chopped green onion, then an extra drizzle of olive oil, lemon, pink salt, and pepper. Enjoy! 🙂

what I used to make this recipe

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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  1. Hey Rachael!
    Is there another veggie you could substitute for asparagus? I absolutely loathe asparagus but would love to make this salad!

  2. your blogs are really helpful in getting a controlled diet plan for your fitness and health..thanx keep on sharing