Description
A colorful salad featuring peppery arugula, creamy avocado, and juicy blackberries, perfect for a quick meal.
Ingredients
Scale
- 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