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Blackberry & Avocado Salad

A fresh and vibrant salad combining succulent blackberries with creamy avocado, topped with a sweet-tart honey lemon vinaigrette.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 oz mixed greens or baby spinach
  • 1/2 piece avocado, sliced Choose a ripe avocado for the best creaminess.
  • 1/2 cup fresh blackberries
  • 1/4 small red onion, thinly sliced
  • 1/4 cup crumbled goat cheese or feta Feel free to substitute with blue cheese or vegan options.
  • 1/4 cup toasted pecans or walnuts Important to toast the nuts for enhanced flavor.
  • to taste freshly cracked black pepper
Vinaigrette Ingredients
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp honey Can be substituted with maple syrup or agave nectar for a vegan option.
  • 1/2 tsp Dijon mustard
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
  2. Toast the Nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 2-3 minutes until they’re fragrant. Keep an eye on them to prevent burning.
  3. Assemble the Salad: In a large bowl, combine the mixed greens, sliced avocado, fresh blackberries, thinly sliced red onion, crumbled goat cheese, and toasted nuts.
  4. Dress the Salad: Just before serving, drizzle the salad lightly with the vinaigrette and gently toss to coat, taking care not to mush the ingredients.
  5. Serve: Plate immediately and finish with freshly cracked black pepper for an added kick.

Notes

This salad shines on its own but also pairs well with grilled chicken or fish. Consume leftovers within a day for the best flavor and freshness, as the greens can become soggy.