Wash the arugula, and throw away any wilted leaves. Cut the ends, shake and either pat dry or spin dry in a salad spinner to remove any excess water. Chop roughly and transfer it to a larger bowl.
Add olive oil, lemon juice, and poppy seeds to a glass jar and shake for the vinaigrette, until blended.
Peel the avocados and cut them into larger cubes. Put most of the avocado in your salad bowl and reserve half a cup to use as garnish.
Splash the dressing over your salad, season with salt and pepper and toss gently to combine. Adjust the seasonings according to taste.
Place in a salad bowl, scatter the reserved avocado and pepitas on top and serve immediately.