Arugula Cannellini Feta Salad



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This Arugula Cannellini Feta Salad is bright and delicious; full of healthy fats and protein from cannellini beans. This is the perfect salad to serve alongside my easy Mojo Sheet Pan Chicken and Summer Rosé Sangria.

I love salad all year around. I want my Fall Harvest Salad when pumpkin and apples are thriving. My Endive Salad with Orange and Walnuts are for dead of winter. And this Arugula Cannellini Feta Salad is my year around salad. It’s an evergreen salad.

It’s full of healthy fats, flavor and protein. This salad is refreshing and hearty all at the same time. We love.

Ingredients You’ll Need

  1. Cannellini Beans. You could also use garbanzo beans. I like cannellini beans because they’re the perfect soft-ish texture.
  2. Feta. I like using a block of feta for this recipe (versus crumbles). But crumbles will work obviously.
  3. Shallot. I love the delicate flavor of shallot.
  4. Fresh herbs. I love the mint and Italian parsley.
  5. Lemon. All the acid in this recipe comes from copious amounts of fresh lemon.
  6. Avocado. We’re using this in our dressing to give us a nice layers.

How to Make this Arugula Cannellini Feta Salad

  1. Make the dressing. Using a blender or mini food processor, add the avocado, lemon juice and a few pinches of salt. Drizzle in the olive oil and then add in a bit of water to loosen up the texture a bit. You can it pourable.
  2. Toss the salad together. Without adding the dressing or feta yet, combine all the of the remaining ingredients together.
  3. Pour in the dressing. Toss the salad with the dressing until it’s evenly coated.
  4. Add it to a plate.
  5. Top it with the feta. And serve!

What to Serve with this Salad

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5 from 1 vote

Arugula Cannellini Feta Salad

Prep: 15 minutes
Total: 15 minutes
Servings: 4 people
This Arugula Cannellini Feta Salad is bright, refreshing and full of protein and healthy fats. Serve this for your next weeknight dinner.


Avocado Dressing:

  • 1/2 large avocado, or one small avocado
  • Kosher salt
  • Freshly cracked black pepper
  • 1/4 cup olive oil
  • Juice from 1 to 2 lemons, divided (and depending on taste)


  • 3 cups arugula
  • 1 (15) ounce can Cannelleni beans
  • 3 tablespoons minced mint, about 5 leaves
  • Small handful of Italian parsley, about 1/4 cup, roughly chopped
  • 2 cloves garlic, zested into the salad (using a Microplane is a good idea)
  • 1 small shallot, minced
  • 1/4 cup cubed feta, about 2 ounces


To Make the Dressing:

  • To a blender, add the avocado half, juice from 1 lemon and pinch of salt and pepper. Pulse a few times, until the avocado is broken up. With the blender going, pour in the olive oil until the mixture begins to thicken and become smooth.
  • Add a few tablespoons (I ended up needing about 4 tablespoons) of warm water to help with the smooth texture. I let the blender run for about 1 minute to achieve the super smooth texture. If you're ok with tartness (I think this salad needs it because of the beans) squeeze in the remaining lemon juice and adjust salt and pepper to taste. It may seem too tart right now, but I can assure you that when you toss it with the salad ingredients, it'll be all good.

To Assemble the Salad:

  • In a medium bowl, toss all of the salad ingredients together, minus the feta (it’ll make a bit of a mess).
  • Add about half of the dressing and lightly toss the salad using your hands or a pair of tongs. Keep adding a bit of dressing as needed
  • Transfer to a serving plate, if you like, and top with the cubes of feta.


Serving: 4g | Calories: 130kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. The thought of something green (and really, green on green) sounds so dang good right now. So comforting and yet bright and fresh. You almost don’t miss the butter…almost.

  2. Yum! This salad look phenomenal! Not just the same usual suspects thrown together in a bowl. And I can easily find all these ingredients in Argentina which never happens!

  3. Totally ignoring your ‘healthy-ish’ intentions, I wonder how the avocado dressing would taste on pasta?

  4. There’s nothing wrong with liking butter! That said, AVOCADO. 🙂 This looks like the perfect salad for an amazing springy lunch. Yay!

  5. This looks so good! I love arugula, feta, cannellini beans.. Ok I love everything you put in this salad! Can’t wait to try it soon!