Blackberry Avocado Arugula Salad
A vibrant, fresh salad featuring peppery arugula, juicy blackberries, creamy avocado, toasted nuts, and tangy goat cheese, all tossed in a homemade honey-lemon vinaigrette. Perfect for brunch, lunch, or a light dinner, this salad is as beautiful as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
- 4 cups fresh arugula (about 4 oz)
- 1 cup ripe blackberries
- 1 large ripe avocado, diced or sliced
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup pecans, walnuts, or sliced almonds, toasted
- 2–3 thin slices red onion (optional)
- A small handful fresh mint or basil leaves (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (or lime juice)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper, to taste
Instructions
- Toast the nuts: Place pecans, walnuts, or sliced almonds in a dry skillet over medium heat. Stir frequently until fragrant and golden, about 3-5 minutes. Let cool.
- Prepare the vinaigrette: In a small jar or bowl, combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper. Shake or whisk until creamy and emulsified. Taste and adjust seasoning.
- Prep the produce: Rinse and dry arugula. Slice or dice avocado. If using red onion, soak slices in cold water for 5 minutes, then pat dry. Gently wash blackberries.
- Toss the greens: In a large salad bowl, add arugula and drizzle with about 1 tablespoon vinaigrette. Toss gently to coat.
- Add toppings: Scatter blackberries, avocado, toasted nuts, crumbled cheese, and optional herbs/onion over the arugula. Layer for presentation or toss gently.
- Finish and serve: Drizzle with remaining vinaigrette or serve on the side. Toss gently to keep avocado and blackberries intact. Season with extra salt and pepper if needed.
Notes
For a vegan salad, skip the cheese or use a plant-based alternative and use maple syrup in the vinaigrette. For nut allergies, substitute pumpkin or sunflower seeds. To keep avocado from browning, toss with lemon juice and add just before serving. Salad is best served fresh; store undressed components separately for up to 1 day.
Nutrition
- Serving Size: About 2 cups salad
- Calories: 325
- Sugar: 8
- Sodium: 250
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 8
- Protein: 6
Keywords: blackberry avocado arugula salad, spring salad, brunch salad, healthy salad, gluten-free salad, vegetarian salad, easy salad, goat cheese salad, nut salad, honey lemon vinaigrette