Bella Hadid Salad

5 from 3 votes

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The Bella Hadid Salad. By now you all know that I absolutely love salads and food trends. You have seen me share various 🌟 celebrity salads that I have been inspired by online. Although I do not follow pop culture or celebrities, I do appreciate great food, so I am here to share another one with you. When I first stumbled upon this 🥗 salad, I didn’t think the flavors would work as well, but I was totally wrong.

Why You’ll Love Bella Hadid Salad

This salad exceeded my expectations and I found myself making it all week long. It was so easy to make and absolutely perfect for anyone who doesn’t have much time. It’s full of flavour (LOVE the addition of Parm here!), wonderful textures thanks to creamy 🥑 avocado and crisp fresh veg and it’s super healthy, too. And the sweet balsamic glaze combined with the peppery arugula 🌿 is a total win. The dressing is delicious, so double (or triple) it up and keep it in a jar in your fridge so it’s ready to go all week.

How to Prepare Bella Hadid Salad

🔪 Begin by using a sharp knife to slice or chop the bell pepper, cucumber and avocado.

🌿 Next, add arugula and Parmesan to a bowl and then add in the rest of the sliced ingredients.

🍋 Now, add salt to taste, lemon juice, olive oil and then toss everything together.

😋 Finally, drizzle on the sweet balsamic glaze and enjoy!

Nonna’s Tip

This salad should be eaten right away as the arugula will wilt if it sits for too long. If you want a salad that will hold up better in the fridge please use kale instead.

Bella Hadid Salad

Variations and Substitutions for Bella Hadid Salad

  1. Get creative with the 🥬 greens by using spring mix, spinach or kale instead of arugula.
  2. Mix up the veggies and add whatever you have in the fridge: green onions, 🥕 carrots, cherry 🍅 tomatoes or roasted beets would be nice here.
  3. Top this with your favourite protein such as 🍗 grilled chicken, 🥚 hard-boiled eggs, canned tuna or crispy chickpeas.
  4. Swap in goat cheese, feta or bocconcini instead of parmesan.
  5. Go totally dairy-free and use your favourite non-dairy cheese, or omit it entirely.
  6. You can also add some toasted walnuts (or any other nuts) for a great crunch.

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Common Questions

Can i use another green instead of arugula?

This Bella Hadid Salad is really versatile so it will work with a variety of greens. Try spring mix, kale or spinach instead of arugula.

CAn i add a protein to this salad?

For sure! I think sliced grilled chicken or steak would be delicious, or try hard-boiled eggs, chickpeas or even canned tuna or salmon.

Can this salad be made ahead of time?

You could certainly slice the veggies and make the dressing ahead of time, but I don’t recommend cutting the avocado or tossing it together with the arugula until you’re ready to serve. If you want a salad that will hold up better in the fridge please use kale instead.

can this dressing be used on anything else?

The Bella Hadid Salad dressing is delicious and would be great on any other salad. You could even use it as a simple marinade for chicken or white fish. You could double or triple the dressing recipe and keep it in a jar in the fridge to have on hand for the whole week.

Would any other veggies work in this bella hadid salad?

Get creative here and add whatever veggies you have in the fridge: green onions, carrots, cherry tomatoes or roasted beets would be delicious!

Can i use another cheese instead of parmesan?

In my opinion, fresh parmesan from the block is a must (I wouldn’t use pre-grated here). If not using fresh parmesan, you could use crumbled feta, goat cheese or mini bocconcini.

can this saLad be made dairy-free?

Yes, you can certainly swap in your favourite non-dairy cheese here, or omit it entirely.

What can i use if i don’t have balsamic glaze?

If you don’t have bottled balsamic glaze, you can certainly drizzle balsamic vinegar over the salad OR why not make your own glaze? It’s really simple! Just pour some balsamic vinegar into a small pot, bring it up to a boil and then simmer until it’s reduced and syrupy. Let it cool, and you’re good to go.

Bella Hadid Salad

Bella Hadid Salad

This salad exceeded my expectations and I found myself making it all week long. It was so easy to make and absolutely perfect for anyone that doesn't have much time.
5 from 3 votes
Course: Salad, Side Dish
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 1 package baby arugula , 5 oz box or 142 grams
  • ½ red bell pepper, thinly sliced or chopped
  • ½ cup parmigiano, from a block, freshly chopped
  • 1 cup cucumber, finely diced
  • ½ avocado , diced, optional
  • teaspoon salt, more or less to taste
  • ½ lemon, juiced
  • 2 tablespoons olive oil, more or less to taste
  • 1 teaspoon balsamic glaze , or balsamic vinegar, more or less to taste

Instructions 

  • Chop up the bell pepper into thin slices or dice them if you wish.
  • Slice or dice the cucumber and avocado, add it to a bowl with the rest of the ingredients.
  • Add salt to taste, lemon juice, olive oil and toss. Drizzle on balsamic glaze and enjoy.
  • This salad should be eaten right away as the arugula will wilt. If you want a salad that will hold up better in the fridge please use kale instead.

Video

Nutrition

Calories: 330kcal, Carbohydrates: 12g, Protein: 11g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 17mg, Sodium: 553mg, Potassium: 459mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1266IU, Vitamin C: 60mg, Calcium: 321mg, Iron: 1mg

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

Additional Info

Course: Salad, Side Dish
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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1 Comment

  1. 5 stars
    The balsamic was way too sweet for me. I ditched it and substituted with lemon ice and apple cider vinegar the next time. Much better. The favors of the salad come out.