Description
This refreshing Blackberry & Avocado Salad features a vibrant mix of fresh greens, juicy blackberries, creamy avocado, and crunchy toasted nuts, all brought together with a bright and sweet honey lemon vinaigrette. Perfect as a light meal or a flavorful side dish, this salad balances sweet, tangy, and savory elements for a delightful burst of taste and texture.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 1 cup fresh blackberries
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped pecans or walnuts, toasted
Honey Lemon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until the dressing is emulsified and well combined. Set aside.
- Combine Salad Ingredients: In a large salad bowl, add the mixed greens, fresh blackberries, sliced avocado, crumbled cheese if using, and toasted nuts. Toss gently just to mix the ingredients.
- Dress the Salad: Drizzle the prepared honey lemon vinaigrette over the salad ingredients just before serving. Gently toss the salad to evenly coat the greens and other components with the dressing.
- Serve: Serve the salad immediately as a light main dish or as a colorful side salad alongside your meal to enjoy the fresh flavors at their best.
Notes
- To toast nuts, lightly heat them in a dry skillet over medium heat until fragrant and golden brown, about 3-5 minutes, stirring frequently.
- The salad is best served fresh to prevent avocado from browning; if preparing ahead, keep the vinaigrette and salad ingredients separate until ready to serve.
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Feel free to swap the nuts for seeds like pumpkin or sunflower seeds for a different crunch.
