Kalyn's Kitchen

Arugula and Sweet Mini Pepper Salad

I love baby arugula, and this Arugula and Sweet Mini Pepper Salad is an easy recipe that’s a delicious way to enjoy arugula. 

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Arugula and Sweet Mini Pepper Salad found on KalynsKitchen.com.

This Arugula and Sweet Mini Pepper Salad is so simple it’s almost an oxymoron to call it a recipe. I’m a huge fan of baby arugula and also of those bags of mini peppers from Costco, and I love to use them together in a salad like this.

My fondness for Baby Arugula Salad is pretty well-documented on the blog, and this one is another winner combination. Even though it’s dead easy to make, this combination is so delicious, with the sharp flavor of the arugula providing the perfect balance for the sweet taste of the mini peppers, that it’s one of my favorite ways to eat arugula.

The perfect emphasis for the combo of sweet mini peppers and arugula is Mary’s Perfect Salad Dressing, which I’ve written about numerous times. It was perfected by my gorgeous friend Mary, who went to high school with me a *few* years ago. If you like the slightly peppery flavor of arugula, I hope you’ll give this combination a try!

What is Arugula?

Arugula is a type of peppery and slightly bitter salad greens that’s called many different names all over the world including rocket, garden rocket, eruca, or rucola. It’s commonly eaten raw as a salad green, but is also used often in pasta dishes and on pizza or chopped as an addition to cooked sauces.

Arugula and Sweet Mini Pepper Salad found on KalynsKitchen.com

How to Make Arugula and Sweet Mini Pepper Salad:

(Scroll down for complete recipe, including nutritional information.)

  1. I love to buy these bags of sweet red, yellow, and orange peppers at Costco.
  2. Cut off the end, cut out the seeds, and then cut the peppers into rings about 1/4 inch thick.
  3. If your arugula has been hanging out in the fridge for a few days, give it a good soak in ice-cold water to make it a little crispier, then spin dry in the salad spinner.
  4. Otherwise, packaged arugula doesn’t need to be washed. (And if you’re lucky enough to have arugula in your garden, then pay your dues and wash it well!)
  5. Toss arugula with the olive oil, then squeeze on the lime juice and the tiniest amount of red wine vinegar, and toss again.
  6. Add the mini peppers, season salad with salt and fresh ground black pepper and toss again a few times so ingredients are well-combined, then serve.

Make it a Low-Carb Meal:

You could serve this with something like Low-Carb Baked Greek Meatballs or Easy Baked Pesto Chicken for a low-carb meal.

More Tasty Salads with Arugula:

Raw Summer Squash Salad with Arugula, Feta, and Herbs ~ Kalyn’s Kitchen
Arugula Greens with Squash and Pecorino ~ Foodness Gracious
Arugula and Gorgonzola Salad with Balsamic Vinegar ~ Kalyn’s Kitchen
White Asparagus Arugula Spring Salad ~ Boulder Locavore
Arugula Chickpea Salad with Feta ~ Kalyn’s Kitchen
Mediterranean Swordfish with Arugula Salad ~ That Skinny Chick Can Bake

Arugula and Sweet Mini Pepper Salad

Arugula and Sweet Mini Pepper Salad

Yield 2 small servings
Prep Time 10 minutes
Total Time 10 minutes

I love baby arugula, and this Arugula and Sweet Mini Pepper Salad is a delicious way to eat it.


  • 3 cups baby arugula (I buy the pre-washed kind, but wash if needed)
  • 6 sweet mini peppers (preferably mixture of red, yellow and orange)
  • 1 T best quality olive oil, enough to coat greens (More or less to taste, see notes.)
  • 2 tsp fresh-squeezed lime juice (see notes)
  • 1/8 tsp. red wine vinegar
  • salt and pepper to taste


  1. Put washed arugula in a bowl.
  2. Trim peppers on both ends, and use a small paring knife to cut out the seeds. (There are not many seeds in these sweet mini peppers.)  Cut peppers into rings.
  3. Toss arugula with olive oil, the drizzle on lime juice and red wine vinegar, sprinkle with salt and pepper to taste, and toss again.
  4. Arrange pepper rings over arugula and enjoy!


You just need enough oil to coat the salad greens. Be sure the olive oil says Extra Virgin and First Cold Pressed on the label if you want the best flavor. You can also use lemon juice, but the lime is really great

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 174mgCarbohydrates: 12gFiber: 6gSugar: 5gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a perfect recipe for pretty much any eating plan since it’s low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo, Whole 30, and South Beach Diet approved!

Find More Recipes Like This One:
Use Salad Recipes to find more low-carb recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Arugula and Sweet Mini Pepper Salad

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    20 Comments on “Arugula and Sweet Mini Pepper Salad”

  1. I am looking for ideas for all these extra bell peppers I have on hand, red, yellow and orange.
    I am going to try this recipe, subbing spinach, bell peppers and lemon juice, basically EVERYTHING. :-/ I hope it turns out! 🙂

  2. Sorry but I don't know about either of those and I'm on vacation so can't check.

  3. Sorry to change the subject but I have a question. Are chicken livers and jerusalem artichokes aka sunchokes allowed on any phases of SB. Thanks Joyce

  4. How pretty, Kalyn! I have seen those mini peppers at Costco, but have never bought them. It think it's time.

  5. I'm a big fan of the oxymoronic recipes actually- they are the ones people are most likely to make! Plus your peppers are so so pretty and arugula is always awesome!

  6. I know it seems ultra simple to you, Kalyn, but sometimes your simple tips are so creative that I am so glad you take the time to post them for all of us. I will never make fresh fruit salad without fresh dill in it – one of your fabulous tips from the summer.

    This is post of those tips that people will use over and over again and think of you every time they make it. I can't wait to get to Costco and bring home a bag of those pretty peppers!

  7. Gorgeous salad. I love the bright colors.

  8. I love recipes that are so simple yet so beautiful and yummy!

  9. Sounds fresh and healthy. I love colored peppers

  10. I just came home yesterday from Costco with a bag of mini peppers. I’m glad I found your recipe. My salad turned out beautiful and delicious.

  11. I did a google search on “mini peppers salad” just to see how I ranked and you ranked just above me! Hehe… I love these sweet peppers.

    Great site you have here!

  12. I’ve never seen those peppers. I love, love, love arugula. I just wish I could buy it the way I want it – it either comes in too small or too large a container here. Pretty salad!

  13. Kalyn~ Your salad looks beautiful! I’ll have to keep an eye for those cute little peppers. Thanks!

  14. Sounds and looks great! I have been thinking of joining this thuesday event but I never get around to it, next week maybe!

  15. The best part is the raimbow of colors in your plate when you prepare a dish like this. You’ve got to like what you see, right?

  16. That looks like a perfect meal to me.

  17. Arugula is one of my most favorite greens in the whole wide world! And those little peppers look gorgeous with it. Great recipe!

  18. I gave your site a link kalyn!
    thanks for the lovely recipe with arugula. I just bought arugula, watercress, flat parsley and lots of greens from the farmer’s market today.. you should have seen the colours of the big market in antalya (turkey)..
    have a good day.

  19. I agree–those peppers are really showstoppers. I’m actually glad to have an idea of what to do with them–a farmer at my market sells baskets of them in the most beautiful colors–purples, oranges, and yellows–and I always wind up wondering what to do with them. Salad sounds perfect!

  20. Isn’t THAT the most gorgeous stuff ever?!!