I recently made this Blackberry, Avocado and Arugula Salad recipe, and I honestly can’t stop thinking about it. The combination of sweet, juicy blackberries with creamy avocado and peppery arugula tasted so fresh and vibrant.
I love how the homemade vinaigrette ties everything together with just the right balance of tangy and slightly sweet flavors. When I first tossed it all together, I knew it would become one of my go-to salads for gatherings. It’s simple, beautiful, and packed with flavor in every bite.
If you enjoy colorful, fresh salads, you can also try the Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta Lemon Tahini Drizzle Recipe for another vibrant option at the table.
Ingredients
This salad uses fresh, seasonal ingredients that truly shine when combined together.
- 5 cups fresh arugula – Use fresh, crisp arugula for the best peppery flavor. Avoid wilted leaves, as they can taste bitter and look dull.
- 1½ cups fresh blackberries – Choose firm, ripe berries. They should be plump and glossy. Gently rinse and pat dry to prevent excess moisture in the salad.
- 1 large ripe avocado, sliced – Make sure the avocado is just ripe (slightly soft to the touch). Overripe avocado can turn mushy once tossed.
- ¼ cup thinly sliced red onion – Slice it very thin so it adds a mild bite without overpowering the salad. If it tastes too sharp, soak it in cold water for 5–10 minutes.
- ½ cup crumbled feta cheese – Feta adds a salty contrast to the sweet berries. Crumble it fresh for better texture and flavor.
- ¼ cup chopped walnuts – Lightly toast the walnuts for a deeper, nutty flavor. It makes a noticeable difference.
For the Honey Balsamic Dressing:
- 3 tablespoons olive oil – Use high-quality extra virgin olive oil for a smooth, rich base.
- 1½ tablespoons balsamic vinegar – A good balsamic adds sweetness and depth.
- 1 tablespoon honey – This balances the tangy vinegar. Adjust slightly to taste if you prefer it sweeter.
- 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds subtle tanginess.
- Salt and black pepper to taste – Season gradually and adjust after tossing.
Note: The ingredient quantities above serve approximately 4 people as a side salad or 2 people as a light main course.
Variations
You can easily customize this Blackberry, Avocado and Arugula Salad recipe to suit your taste or dietary needs.
- For a dairy-free option, skip the feta or use a plant-based cheese alternative. The salad will still be creamy thanks to the avocado.
- If you prefer a sugar-free dressing, substitute the honey with a natural sugar-free sweetener or leave it out entirely for a more tangy profile.
- To enhance the flavor, add fresh herbs like basil or mint. They pair beautifully with blackberries and brighten the entire salad.
- You can also swap walnuts with pecans or almonds for a slightly different crunch and taste.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 5 minutes (for toasting walnuts)
- Total Time: 20 minutes
Equipment You Need
- Large mixing bowl – For tossing all the salad ingredients together evenly.
- Small bowl or jar with lid – To mix and shake the dressing.
- Sharp knife – For slicing avocado and red onion neatly.
- Cutting board – For safe and clean chopping.
- Salad tongs – To gently combine and serve the salad without crushing ingredients.
How to Make Blackberry, Avocado and Arugula Salad Recipe?
This salad comes together quickly and easily. The key is to prep everything before assembling so the ingredients stay fresh and vibrant. Once everything is ready, you simply toss and serve.
Prepare the Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk or shake until the dressing becomes smooth and well blended. Add salt and pepper, then taste and adjust sweetness or acidity as needed.
Toast the Walnuts
Place chopped walnuts in a dry skillet over medium heat. Toast them for about 3–5 minutes, stirring frequently until fragrant. Remove immediately from heat to prevent burning and let them cool completely.
Prepare the Fresh Ingredients
Rinse and dry the arugula thoroughly so the dressing sticks properly. Slice the avocado and red onion thinly for balanced flavor in every bite. Gently pat the blackberries dry after washing.
Assemble the Salad
Add arugula to a large mixing bowl as the base. Top with blackberries, avocado slices, red onion, toasted walnuts, and crumbled feta. Distribute ingredients evenly for a colorful presentation.
Toss and Serve
Drizzle the dressing over the salad just before serving. Toss gently using salad tongs to avoid smashing the avocado and berries. Serve immediately for the freshest taste and texture.
Additional Tips for Making this Recipe Better
After making this salad several times, I’ve learned a few tricks that really elevate the flavor:
- I always add the dressing right before serving. If I add it too early, the arugula wilts and loses its crisp texture.
- I toast the walnuts every time, even if I’m in a hurry. That extra step gives a deeper, richer flavor that makes a big difference.
- I slice the avocado last to keep it from browning too quickly.
- If I want extra brightness, I sometimes add a tiny squeeze of fresh lemon juice to the dressing.
How to Serve Blackberry, Avocado and Arugula Salad Recipe?
- This salad looks stunning when served on a wide, shallow platter. Spread the arugula first, then arrange the blackberries and avocado slices evenly so the colors pop. Sprinkle feta and walnuts on top for a layered look.
- It pairs beautifully with grilled vegetables or crusty bread for a light lunch. You can also serve it alongside roasted dishes for a balanced meal, and you can also enjoy similar refreshing combinations like the Fennel Orange Pomegranate Salad with Honey Citrus Vinaigrette Recipe when planning a seasonal menu spread.
- For an elegant touch, add a few extra blackberries and a light drizzle of dressing on top just before bringing it to the table.
Nutritional Information
Here’s a general nutritional breakdown per serving (approximate values):
- Calories: Around 280–320 calories per serving
- Protein: Approximately 6–8 grams
- Carbohydrates: About 18–22 grams
- Fat: Around 22–25 grams
These values may vary depending on portion size and ingredient adjustments.
Make Ahead and Storage
Storing
Store leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate if possible to maintain freshness.
Freezing
This salad is not suitable for freezing. Fresh greens and avocado lose texture and become watery after thawing.
Reheating
No reheating is needed. If chilled, simply let the salad sit at room temperature for 10–15 minutes before serving for the best flavor.
Why You’ll Love This Recipe?
This Blackberry, Avocado and Arugula Salad recipe stands out for so many reasons. Here’s why I personally keep coming back to it:
- It’s incredibly easy to prepare. I can have it ready in about 20 minutes with minimal effort.
- The flavor combination is unique and balanced. Sweet, salty, creamy, and peppery elements come together perfectly.
- It’s versatile and customizable. I can adjust ingredients based on what I have at home.
- It looks beautiful on the table. The vibrant colors make it perfect for entertaining guests.
- It feels fresh and satisfying. It’s light but still filling thanks to healthy fats and nuts.
Blackberry, Avocado and Arugula Salad Recipe
Ingredients
Method
- In a small bowl or jar, combine olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk or shake until the dressing becomes smooth and well blended. Add salt and pepper, then taste and adjust sweetness or acidity as needed.
- Place chopped walnuts in a dry skillet over medium heat. Toast them for about 3–5 minutes, stirring frequently until fragrant. Remove immediately from heat to prevent burning and let them cool completely.
- Rinse and dry the arugula thoroughly so the dressing sticks properly. Slice the avocado and red onion thinly for balanced flavor in every bite. Gently pat the blackberries dry after washing.
- Add arugula to a large mixing bowl as the base. Top with blackberries, avocado slices, red onion, toasted walnuts, and crumbled feta. Distribute ingredients evenly for a colorful presentation.
- Drizzle the dressing over the salad just before serving. Toss gently using salad tongs to avoid smashing the avocado and berries. Serve immediately for the freshest taste and texture.
Notes
- I always add the dressing right before serving. If I add it too early, the arugula wilts and loses its crisp texture.
- I toast the walnuts every time, even if I’m in a hurry. That extra step gives a deeper, richer flavor that makes a big difference.
- I slice the avocado last to keep it from browning too quickly.
- If I want extra brightness, I sometimes add a tiny squeeze of fresh lemon juice to the dressing.