Most salads get rescued by their dressing. This one is built around it.
Arugula is peppery, avocado is rich, and cherry tomatoes bring their own sweetness. Red onion adds a sharp edge, and toasted almonds add crunch. The dressing has to hold all of that together without taking over. A tart splash of coconut flower vinegar and a spoonful of coconut flower syrup do exactly that, and the whole bowl takes about ten minutes.
Why do coconut flower vinegar and syrup work so well in a dressing?
Each one does a different job.
The vinegar brings clean tartness that cuts through the avocado and olive oil. The syrup brings a gentle, rounded sweetness that softens arugula’s bite without turning the salad into dessert. Whisked with olive oil, the two come together into a light dressing that coats the leaves instead of weighing them down.
A light-colored syrup works best here, because it sweetens quietly and lets the vegetables lead.
What goes into this arugula salad?
Prep: 10 minutes | Cook: none | Serves: 4 to 5 | Type: Vegan
For the salad
- 4 cups young arugula leaves, rinsed and dried
- 1 large avocado, peeled, pitted, and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup finely chopped red onion
- ½ cup toasted almonds, slivered or chopped
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon coconut flower vinegar
- 1 tablespoon coconut flower syrup
- Freshly ground black pepper, to taste
How do you make it?
- Prep the greens. Rinse the arugula and dry it thoroughly. Dry leaves stay crisp and hold the dressing better.
- Prep the rest. Slice the avocado, halve the tomatoes, and chop the red onion finely. Toast the almonds in a dry pan until golden and fragrant.
- Build the bowl. In a large bowl, combine the arugula, avocado, tomatoes, and red onion. Scatter the almonds on top.
- Make the dressing. In a small bowl, whisk the olive oil, vinegar, syrup, and black pepper until emulsified.
- Dress it gradually. Drizzle on a little first, then add more until the balance of tang and sweetness suits you. Toss gently so the avocado stays intact.
- Serve right away as a fresh side or a light main.
How can you make it your own?
- Meal prep: Store the greens, toppings, and dressing separately, then assemble each day. Everything stays crisp for quick meals through the week.
- Add protein: Grilled chicken or crispy tempeh turns it into a full main.
- Adjust the dressing: Add syrup a little at a time. Your tomatoes and onion will change how much sweetness the bowl needs.
Where do coconut flower vinegar and syrup come from?
Both start with coconut flower sap.
At Lionheart Farms in Rizal, Southern Palawan, we harvest only the sap from the coconut flower. We do not produce coconuts, oil, or copra. Every product we make, from syrup to vinegar to aminos, comes from that single raw material. It grows on more than 600,000 palms we have planted in partnership with an Indigenous Peoples Community, and our processing is backed by USDA Organic and EU Organic certifications and BRCGS Grade AA.
That is the idea behind “Our Farm To You.” A tablespoon in your dressing has a traceable source, and a farming community behind it.
Frequently asked questions
Can I use a different vinegar?
Yes, but the flavor will change. Coconut flower vinegar is mild and clean. Sharper vinegars may need a little more syrup to balance.
Is this salad vegan?
Yes. Every ingredient is plant-based.
Can I make the dressing ahead of time?
Yes. Whisk it and keep it covered. It may separate, so whisk again before using.
What can I use if I do not have coconut flower syrup?
Another light liquid sweetener will work. Start with less and adjust to taste.
Next time you make a salad, start with the dressing and build from there. Tell us what you pair it with.
