Blackberry, Avocado, and Arugula Salad brings bright color and fresh flavor to any meal. This salad mixes peppery arugula, creamy avocado, and juicy blackberries for a simple dish that feels special. You’ll enjoy the sweet-tart smell of fresh berries and the soft, buttery texture of avocado in every forkful. If you like hearty sandwich-salad combos, you might also enjoy our Italian grinder salad sandwich recipe for a full family meal.
Why Make This Recipe
- Quick & Easy: Ready in about 15–20 minutes.
- Family Favorite: Kids love the sweet berries and adults enjoy the fresh greens.
- Budget-Friendly: Uses simple, seasonal produce.
- Light but filling: Healthy fats from avocado keep you satisfied.
This salad stands out because it balances bright, tart blackberries with creamy avocado and a tangy vinaigrette. It feels comforting and fresh at the same time — like a small, sunny break in a busy day. Making it can bring a warm, cozy moment to your table and a little food nostalgia for simple summer meals.
Ingredients
For the base:
- 4 cups fresh arugula, washed and dried
- 1 ripe avocado, peeled, pitted, and sliced (about 1 cup)
- 1 cup fresh blackberries, rinsed gently
- 1/4 small red onion, thinly sliced (optional for bite)
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar or raspberry vinegar
- 1 teaspoon honey or maple syrup (adjust to taste)
- 1/2 teaspoon Dijon mustard (for a little tang)
- Salt and black pepper, to taste
Topping ideas:
- 2 tablespoons chopped toasted walnuts or sliced almonds (optional)
- 2 tablespoons crumbled feta or goat cheese (optional)
Helpful notes: Use ripe but firm blackberries so they don’t fall apart. Choose an avocado that gives slightly when pressed. If your olive oil is strong, start with less and add to taste. For a meal combo, try pairing with a quinoa and black bean salad.
How to Make Blackberry, Avocado, and Arugula Salad
- Prep your produce: rinse arugula and blackberries, dry them well, and thinly slice the red onion. Slice the avocado just before serving to keep it bright.
- Mini-tip: Dry greens thoroughly so the dressing sticks rather than pools.
- Make the dressing: in a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth. Taste and adjust sweetness or tang.
- Why this matters: A balanced dressing lifts the whole salad, so taste as you go.
- Toss the base: place arugula in a large bowl, add sliced red onion and half the blackberries. Drizzle about two-thirds of the dressing and toss gently to coat.
- Mini-tip: Start with less dressing; you can always add more.
- Add avocado and finish: arrange avocado slices on top, scatter remaining blackberries, and sprinkle toasted nuts and cheese if using. Drizzle the remaining dressing over the top.
- Why this step matters: Adding avocado last keeps its color and texture creamy.
- Serve right away: this salad is best fresh. If you must wait, hold off on the dressing and avocado until just before serving.
- Mini-tip: For a fun side, serve with warm crusty bread or alongside our ultimate ditalini pasta recipe for a heartier table.
How to Serve Blackberry, Avocado, and Arugula Salad
- Plate it on a wide shallow bowl so the berries and avocado sit on top and look bright.
- Garnish with a drizzle of extra olive oil, a few whole blackberries, and a sprinkle of crushed nuts for crunch.
- Pair with grilled chicken or fish, or serve with warm bread and a bowl of soup for a cozy family meal.
How to Store Blackberry, Avocado, and Arugula Salad
- Short term: Store leftover dressed salad in an airtight container in the fridge for up to 1 day. Expect greens to soften.
- Best practice: Store components separately — arugula and blackberries in one container, dressing in a small jar, and avocado slices wrapped tightly — for up to 2 days.
- Reheating: This salad is best cold or room temperature. Do not heat — it will wilt and lose texture.
Tips to Make Blackberry, Avocado, and Arugula Salad
- Use fresh, ripe ingredients: flavor depends on good berries and a creamy avocado.
- Dry your greens well to keep the dressing from diluting.
- Add dressing little by little to avoid overdressing.
- Toast nuts briefly in a pan for extra aroma and crunch.
Variation
- Make it vegan: swap honey for maple syrup and skip the cheese, or use a vegan crumble.
- Add grains: toss in cooked farro or quinoa to make it a main-dish salad.
FAQ — Can I use frozen blackberries?
Yes, but thaw and drain them well first. Frozen berries release more juice and can make the salad watery, so pat them dry before adding.
FAQ — How do I keep avocado from browning?
Keep the avocado slices whole and add them just before serving. A light squeeze of lemon or lime helps slow browning and adds a fresh scent.
FAQ — Can I make the dressing ahead of time?
Absolutely. Store the dressing in a sealed jar in the fridge for up to 1 week. Shake or whisk before using to recombine the oil and vinegar.
FAQ — What can I substitute for arugula?
Try baby spinach, mixed salad greens, or peppery watercress. Each will change the flavor slightly — spinach will be milder, watercress sharper.
Conclusion
This Blackberry, Avocado, and Arugula Salad is a quick, cozy dish that feels both fresh and homey. The sweet berries, creamy avocado, and peppery arugula make every bite bright and satisfying. I hope you make it on a chilly evening or a sunny lunch — it brings color and simple comfort to the table. If you enjoyed this recipe, please leave a comment and a star rating so others can find it, and share it on Pinterest or Facebook. For another take on this combination of flavors, see Blackberry, Avocado and Arugula Salad – Crowded Kitchen. What twist did you try? Let us know below!
Print
Blackberry, Avocado, and Arugula Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful salad featuring peppery arugula, creamy avocado, and juicy blackberries, perfect for a quick meal.
Ingredients
- 4 cups fresh arugula, washed and dried
- 1 ripe avocado, peeled, pitted, and sliced (about 1 cup)
- 1 cup fresh blackberries, rinsed gently
- 1/4 small red onion, thinly sliced (optional)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar or raspberry vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 2 tablespoons chopped toasted walnuts or sliced almonds (optional)
- 2 tablespoons crumbled feta or goat cheese (optional)
Instructions
- Prep your produce: rinse arugula and blackberries, dry them well, and thinly slice the red onion. Slice the avocado just before serving to keep it bright.
- Make the dressing: in a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth. Taste and adjust sweetness or tang.
- Toss the base: place arugula in a large bowl, add sliced red onion and half the blackberries. Drizzle about two-thirds of the dressing and toss gently to coat.
- Add avocado and finish: arrange avocado slices on top, scatter remaining blackberries, and sprinkle toasted nuts and cheese if using. Drizzle the remaining dressing over the top.
- Serve right away: this salad is best fresh. If you must wait, hold off on the dressing and avocado until just before serving.
Notes
Use ripe but firm blackberries and a slightly yielding avocado. For best results, store salad components separately and dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg