Go Back

Blackberry, Avocado and Arugula Salad

A refreshing and vibrant salad featuring peppery arugula, creamy avocado, sweet blackberries, and crunchy nuts, all tossed in a zesty honey-lime vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 oz baby arugula washed and dried
  • 2 medium avocados sliced
  • 1 cup fresh blackberries
  • 1 cup cucumber sliced into rounds
  • 0.5 cup pecans or walnuts toasted and chopped
  • 0.3 cup feta cheese crumbled (optional)
Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp honey or maple syrup
  • 0.5 tsp Dijon mustard
  • 1 pinch salt and black pepper to taste

Equipment

  • Salad Bowl
  • Whisk
  • Small Jar
  • Knife and Cutting Board

Method
 

  1. Wash and thoroughly dry the arugula. Place in a large serving bowl.
  2. Slice the avocados and cucumbers. Roughly chop the nuts (toast them briefly in a dry pan for extra flavor if desired).
  3. Arrange the avocado, cucumber, blackberries, and nuts over the arugula. Sprinkle cheese on top if using.
  4. In a small jar, whisk together olive oil, lime juice, honey, mustard, salt, and pepper until emulsified.
  5. Drizzle the dressing over the salad just before serving and toss gently to coat.

Notes

Add grilled chicken or salmon to make this a complete meal. Dress immediately before eating to prevent wilting.