Description
A vibrant, nutrient-packed salad blending sweet blackberries, creamy avocado, and peppery arugula. Tangy citrus-balsamic dressing marries the flavors perfectly in a summer-ready, no-cook dish.
Ingredients
3 cups blackberries (fresh, unstemmed)
2 medium avocados (sliced or diced)
4 cups arugula (kosher salt rinsed)
2 tbsp extra-virgin olive oil (first cold-pressed)
1 tbsp balsamic vinegar (gluten-free)
2 tsp honey (maple syrup optional)
2 tbsp lime juice (zest optional)
1 tsp Dijon mustard (vegan variety)
1 tsp salt (sea salt preferred)
Instructions
Wash arugula in cold water until stems pop out. Pat dry with paper towels.
Halve blackberries, using a paring knife to remove any bitter core stems.
Cut avocado in half. Spoon out flesh and slice 1/4″ thick.
In a large bowl, combine arugula, blackberries, and avocado slices.
Toss gently using two hands to prevent bruising avocado.
Whisk olive oil, balsamic vinegar, honey, and lime juice until emulsified.
Drizzle 1/2 of dressing over salad immediately before serving.
Taste and add more dressing or salt if needed 5 minutes prior to plating.
Notes
Use room-temperature avocado for even slices and better dressing absorption.
Oven-dry arugula seeds on a parchment-lined baking sheet at 250°F for 5 minutes to enhance nuttiness before adding.
Freeze unsweetened blackberries on a baking sheet to preserve juiciness for later use.
Optional: Replace honey with maple syrup for a vegan version.
Optional: Include lime zest in the dressing for added brightness.
- Prep Time: 10
- Category: Bread
- Method: Chopping and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg