Ingredients
Scale
- 1 cup fresh blackberries
- 2 ripe avocados, sliced
- 4 cups fresh arugula
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Honey or agave syrup (to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Wash and gently pat dry the blackberries and arugula.
- Slice the ripe avocados and set aside.
- If using, crumble the feta cheese and toast the nuts until golden brown.
- In a large salad bowl, combine the fresh arugula and blackberries.
- Add the sliced avocados carefully to avoid mashing.
- Sprinkle the crumbled feta and toasted nuts over the salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Drizzle the dressing over the assembled salad and toss gently to coat all ingredients evenly. For extra freshness, squeeze a bit of lemon juice if desired.
Notes
- Use fresh, ripe blackberries and avocados for the best flavor and texture.
- To prevent avocados from browning, add a splash of lemon or lime juice.
- Adjust the sweetness and acidity of the dressing to suit your taste preferences.
- Serve immediately for the freshest taste, but you can refrigerate the salad for up to 1 hour if needed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg