Blackberry, Avocado & Arugula Salad
This sophisticated and nutrient-dense salad balances the peppery bite of baby arugula with the buttery richness of ripe Hass avocados. Fresh, tart blackberries provide a vibrant acidity that cuts through the creaminess, while toasted walnuts add a satisfying crunch. Dressed in a light, zesty lemon-honey vinaigrette, this refreshing dish makes an elegant starter or a light main course suitable for any seasonal gathering or occasion.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Tossing
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
5 ounces baby arugula
1 cup fresh blackberries
2 large ripe Hass avocados
1/2 cup walnuts, toasted
2 tbsp fresh squeezed lemon juice
3 tbsp extra virgin olive oil
1 tsp honey
Sea salt and freshly cracked black pepper to taste
Instructions
Whisk the olive oil, lemon juice, honey, salt, and pepper in a small bowl until fully emulsified and set aside.
Wash the arugula thoroughly and pat it completely dry using a kitchen towel or salad spinner.
Slice the avocados into thin, uniform strips.
Combine the arugula and blackberries in a large mixing bowl.
Drizzle the prepared vinaigrette over the greens and berries and toss gently to coat.
Top with the sliced avocado and toasted walnuts before serving immediately.
Notes
Ensure the arugula is extremely dry so the dressing adheres properly and the leaves do not wilt. Maple syrup can be used as a vegan alternative to honey. Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant for the best flavor result.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 5g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://www.blinkitchen.com/blackberry-avocado-arugula-salad/