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Blackberry, Avocado and Arugula Salad Recipe
Ben Carraoli

Blackberry, Avocado and Arugula Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.