Blackberry Avocado and Arugula Salad
A refreshing and nutritious salad combining sweet blackberries, creamy avocado, and peppery arugula, perfect for a light meal or a side dish.
Ingredients
Salad Ingredients
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 each avocado, diced Use ripe avocados for the best texture.
- 1½ cups cucumber, sliced thinly
- ⅓ cup feta cheese Can be substituted with goat cheese or omitted for a dairy-free option.
- ⅓ cup toasted hazelnuts Toast lightly to enhance flavor.
Vinaigrette Ingredients
- ⅓ cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp maple syrup (or other liquid sweetener) Adjust sweetness to taste.
- 2 tbsp finely chopped fresh mint
- ¾ tsp salt Adjust seasoning as needed.
- Freshly cracked black pepper, to taste
Instructions
Prepare the Vinaigrette
- In a small bowl, whisk together the olive oil, lime juice, maple syrup, chopped mint, salt, and pepper to make the vinaigrette. Taste and adjust the seasoning as needed.
Assemble the Salad
- In a large mixing bowl, combine the arugula, blackberries, blueberries, cucumber, diced avocado, feta cheese, and toasted hazelnuts.
- Pour the vinaigrette over the salad and gently toss everything to coat evenly.
- Serve the salad immediately for the best texture and freshness.
Notes
This salad is best enjoyed fresh. To store leftovers, keep in an airtight container in the fridge. The avocado may brown and the salad might lose its crispness. It’s best to eat within a day for optimal freshness. Add the vinaigrette right before serving to maintain texture.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 6gFat: 24gSaturated Fat: 4gSodium: 200mgFiber: 6gSugar: 8g
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