The Blackberry, Avocado, and Arugula Salad is a fresh and delightful dish perfect for summer days. With its vibrant colors and flavors, it’s a dish I love to whip up for quick lunches or as a refreshing side for family dinners. I enjoy the mix of sweet berries and creamy avocado, all sitting on a bed of peppery arugula.
Growing up, my sister Jennifer and I would often help Mom Eva prepare salads for family gatherings. This fruity salad brings back those joyful moments in the kitchen, bringing our family together over delicious food.
Your Ingredients List
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1½ cups cucumber, thinly sliced
- ⅓ cup feta cheese (use vegan feta for a dairy-free option)
- ⅓ cup toasted hazelnuts, chopped
- ⅓ cup extra-virgin olive oil (for the vinaigrette)
- 2 tablespoons freshly squeezed lime juice (for the vinaigrette)
- 1 tablespoon maple syrup (or other liquid sweetener like agave or honey) (for the vinaigrette)
- 2 tablespoons finely chopped fresh mint (for the vinaigrette)
- ¾ teaspoon salt (for the vinaigrette)
- Freshly cracked black pepper, to taste (for the vinaigrette)
My Go-To Equipment
- Large mixing bowl
- Small bowl for whisking
- Whisk or fork
- Knife
- Cutting board
The Simple Steps to Follow
- In a small bowl, whisk together the olive oil, lime juice, maple syrup, mint, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the arugula, blackberries, blueberries, cucumber, diced avocado, feta cheese, and chopped hazelnuts.
- Drizzle the vinaigrette over the salad.
- Toss gently to combine all the ingredients.
- Serve immediately for the best flavors.
Healthy Twists on a Classic
You can add more fruits like strawberries or raspberries for an extra fruity twist. Swap out the feta for another cheese or omit it for a dairy-free version. A sprinkle of chia seeds or sunflower seeds can add a nice crunch and boost the nutrition even further.
Serving Suggestions From My Table
This salad pairs wonderfully with grilled chicken or fish. For a vegetarian option, serve it alongside a warm quinoa dish. It also makes a stunning centerpiece for a brunch table alongside fresh pastries and juices.
Getting It Just Right
The key to a great salad is to use fresh ingredients. Make sure your arugula is crisp and vibrant. Adjust the vinaigrette’s sweetness and acidity to match your taste. If you prefer a bit more crunch, add some thinly sliced radishes or crunchy cucumber.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. It is best to keep the vinaigrette separate until you’re ready to eat, as mixed salads can get soggy. The salad will last for about one day before the greens start to wilt.
Enjoy Every Moment
Making this Blackberry, Avocado, and Arugula Salad is more than just about the recipe; it’s about enjoying the fresh ingredients and sharing delicious moments with loved ones. I hope this salad brings as much joy to your home as it has to mine.
A Few Common Questions
What can I substitute for arugula in the Blackberry, Avocado, and Arugula Salad?
You can substitute arugula with spinach, mixed greens, or kale. Each will give the salad a different flavor, but they will still work well with the other ingredients.
Can I make the Blackberry, Avocado, and Arugula Salad ahead of time?
While the ingredients are best fresh, you can prepare the vinaigrette and chop the vegetables ahead of time. Just combine them right before serving to keep the salad crisp.
Is the Blackberry, Avocado, and Arugula Salad suitable for a vegan diet?
Yes! Just use vegan feta cheese or simply omit it for a fully plant-based dish. The salad is naturally rich in flavors and very satisfying even without dairy.
Print
Blackberry, Avocado, and Arugula Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian
Description
A fresh and delightful salad combining sweet blackberries, creamy avocado, and peppery arugula, perfect for summer lunches or as a side dish.
Ingredients
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1½ cups cucumber, thinly sliced
- ⅓ cup feta cheese (or vegan feta for a dairy-free option)
- ⅓ cup toasted hazelnuts, chopped
- ⅓ cup extra-virgin olive oil (for the vinaigrette)
- 2 tablespoons freshly squeezed lime juice (for the vinaigrette)
- 1 tablespoon maple syrup (or other liquid sweetener) (for the vinaigrette)
- 2 tablespoons finely chopped fresh mint (for the vinaigrette)
- ¾ teaspoon salt (for the vinaigrette)
- Freshly cracked black pepper, to taste (for the vinaigrette)
Instructions
- In a small bowl, whisk together the olive oil, lime juice, maple syrup, mint, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the arugula, blackberries, blueberries, cucumber, diced avocado, feta cheese, and chopped hazelnuts.
- Drizzle the vinaigrette over the salad.
- Toss gently to combine all the ingredients.
- Serve immediately for the best flavors.
Notes
Use fresh ingredients for the best flavor and texture. Adjust the vinaigrette’s sweetness and acidity to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 salad serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, summer, healthy, vegan, arugula, blackberry, avocado