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+ servings
vibrant arugula caprese salad with sliced lemons and avocado on white dish.
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5 from 2 votes

Arugula Caprese Salad

Arugula Caprese Salad puts a fun twist on the classic summer salad. Citrusy lemon pairs perfectly with tomatoes, mozzarella, basil, and more over a bed of fresh and bright arugula.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Calories: 192kcal

Equipment

  • Cutting Board
  • Knife
  • strainer
  • Salad bowl
  • Mixing spoon
  • Zester
  • Measuring Cups

Ingredients

  • 4-5 stems fresh lemon basil
  • 1 bag arugula
  • 1 cup mozzarella balls
  • 1 cup cherry tomatoes
  • ½ avocado
  • ½ lemon
  • ½ cup Litehouse Lemon Basil Dressing
  • ¼ cup shaved parmesan
  • salt and pepper to taste

Instructions

  • Wash all ingredients and pat dry. 
  • Using a knife, halve mozzarella balls into bite sized pieces. Chop and dice tomatoes and basil leaves. Slice the avocado.
  • Place arugula in a salad bowl. Add mozzarella pieces, tomatoes, basil, and avocado.
  • Squeeze half of a lemon over the salad. Then, using a handheld zester, zest the lemon over the salad. 
  • Top with shaved parmesan and Lemon Basil Dressing.
  • Garnish with salt and pepper.
  • Eat up and enjoy! 

Notes

This salad is best served fresh, but you can store in the refrigerator for up to three days. Keep the avocado and dressing separate until ready to enjoy.
How fresh your ingredients are will really make this dish shine. Try using homegrown/farmers market basil, ripe cherry or heirloom tomatoes, etc if you have access!

Nutrition

Serving: 1 serving | Calories: 192kcal | Carbohydrates: 8g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 106mg | Sodium: 430mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g