Introduction

This Blackberry, Avocado, and Arugula Salad is a fresh and vibrant dish perfect for a light lunch or a side at dinner. With a delightful mix of juicy berries, creamy avocado, and peppery arugula, it’s balanced by a zesty lime mint vinaigrette. Ready in just 15 minutes, it’s a colorful and nutritious salad that’s sure to please.

The image shows a white bowl filled with a fresh salad on a white marbled surface. The salad has a base layer of dark green leafy arugula, topped with slices of light green cucumber scattered around. On top of this are blackberries and blueberries spread evenly, adding a deep purple and blue color. There are small white crumbles of cheese sprinkled throughout the salad, with small pieces of brown nuts placed on top. The salad looks fresh and colorful with a mix of smooth and textured layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: In a small bowl, whisk together the olive oil, lime juice, maple syrup, chopped fresh mint, salt, and freshly cracked black pepper until well combined. Adjust the seasoning to taste.

Step 2: In a large bowl, add the arugula, blackberries, blueberries, thinly sliced cucumber, diced avocado, feta cheese, and chopped toasted hazelnuts.

Step 3: Drizzle the prepared lime mint vinaigrette over the salad and toss gently to combine all the ingredients. Serve immediately for the freshest flavor.

Tips & Variations

For a nut-free version, substitute toasted hazelnuts with pumpkin seeds or omit them entirely.

Use vegan feta cheese to make this salad dairy-free.

Add a handful of cooked quinoa or farro to make the salad more filling.

Swap blueberries with raspberries or sliced strawberries for a different berry flavor.

FAQs

Can I prepare the vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to 3 days in advance and stored in the refrigerator. Whisk it again before use as ingredients may separate over time.

What can I substitute if I don’t have hazelnuts?

You can use toasted almonds, walnuts, or pecans as a great alternative. For a nut-free option, try seeds like pumpkin or sunflower seeds instead.