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Blackberry Avocado Arugula Salad pinterest

Blackberry Avocado Arugula Salad

A vibrant summer salad that combines peppery arugula, creamy avocado, and sweet blackberries, creating a delightfully refreshing and flavorful experience that elevates the humble salad from side dish to showstopper.
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Prep Time 12 minutes
Cook Time 0 minutes
Resting Time 3 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Summer
Servings 4 servings
Calories 325 kcal

Equipment

  • Blender
  • Salad Bowl
  • Small Skillet

Ingredients
  

For the Salad

  • 4 cups fresh arugula lightly packed
  • 1 cup fresh blackberries preferably organic
  • 2 ripe avocados diced into ¾-inch cubes
  • 1/3 cup red onion thinly sliced
  • 1/2 cup crumbled goat cheese or feta for a tangier option
  • 1/3 cup toasted walnuts roughly chopped

For the Blackberry Vinaigrette

  • 1/2 cup fresh blackberries
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar apple cider vinegar works well too
  • 1 tablespoon honey maple syrup for vegan option
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced (optional)
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a blender, combine ½ cup fresh blackberries, olive oil, white balsamic vinegar, honey, Dijon mustard, and minced garlic. Pulse until smooth and well incorporated, about 30-45 seconds. Season with salt and freshly ground black pepper to taste.
  • Heat a small, dry skillet over medium heat. Add walnuts and toast for 3-5 minutes, shaking the pan occasionally to prevent burning. They're ready when fragrant and slightly darkened. Remove immediately from hot pan.
  • Wash and thoroughly dry arugula. Slice red onion as thinly as possible. Dice avocados just before assembling. Gently rinse blackberries and pat dry with paper towels.
  • In a large bowl, arrange arugula as your base. Layer with diced avocado, blackberries, red onion slices, and toasted walnuts. Crumble goat cheese over the top.
  • Drizzle with blackberry vinaigrette just before serving. Start with about half the dressing, toss gently, then add more if needed. Serve immediately for best texture and flavor profile.

Notes

For best results, prepare components separately and assemble no more than 15 minutes before serving to prevent wilting and oxidation of the avocado.
To make ahead: Store dressing separately for up to 3 days. Wash and dry arugula in advance, but add avocado just before serving.
For a vegan version, omit the cheese or use a plant-based alternative and substitute maple syrup for honey in the dressing.

Nutrition

Calories: 325kcalCarbohydrates: 18gProtein: 7gFat: 27gFiber: 9gSugar: 7gVitamin C: 25mg
Keyword Blackberry Salad, Avocado Salad, Arugula Salad, Summer Salad, Healthy Salad
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