Arugula salad with soy lime vinaigrette

Arugula salad with soy lime vinaigrette

This  arugula salad with soy lime vinaigrette started off as an attempt to recreate a similar one I had in a restaurant in Manhattan a few weeks ago.

All the flavors were so complimenting that I couldn’t stop thinking about this simple yet sharp and oh-so refreshing salad. It’s such a strange combination too: stinky blue cheese (stilton) with sweet apple slices (I use Honeycrisp), creamy avocado, peppery arugula and dressed in this super bright and acidic soy lime vinaigrette.

It’s a lot of different flavors to throw into one salad but I’m telling you, it’s crazy delicious!


I am totally addicted to this salad. I’m not kidding you, I must have made this arugula salad with soy lime vinaigrette four times last week and I’m already beginning to crave it this week.

Thankfully, Ben loves it as much as I do so I don’t have to worry about looking like a one trick pony!

We eat it as a side but you can double the recipe or add a protein on top like a nice piece of salmon or tuna, and have it as a main dish. Not only will it be delicious, it will also be healthy and filling!


I like to serve this arugula salad with soy lime vinaigrette with a simple spaghetti vongole (it’s better to serve it with milder tasting dishes since it has such assertive flavors), with a skinny sugar snap pea soup or a crustless edamame quiche.

Oh and make your way over to Elizabeth Arden’s Prevage page for a chance to win 100$!

Arugula salad with soy lime vinaigrette Arugula salad with soy lime vinaigrette Print

Arugula salad with soy lime vinaigrette

Welcome the warm weather with this very refreshing, sharp and bright arugula salad with soy lime vinaigrette.

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 people 1x
  • Category: Salad
  • Cuisine: American


  • 1 avocado
  • 46 cups arugula
  • 1 apple
  • 1/4 cup blue cheese (or feta cheese)

Soy lime vinaigrette:

  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 shallot (thinly sliced)
  • salt and pepper to taste


  1. Put all the ingredients for the vinaigrette in a sealed container and shake well until the mixture has emulsified. Season with salt and pepper.
  2. Divide all the ingredients for the salad equally into two bowls and drizzle about 2 tablespoons of soy-lime vinaigrette on top. Serve.


You will have plenty of soy lime vinaigrette left. I like to serve it on the side in case anyone wants to add more to their salad. The soy lime vinaigrette will keep in the fridge for about a week.

Keywords: recipe, side, appetizer, vegetarian

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