Blackberry, Avocado, and Arugula Salad: A Fresh Delight!
This Blackberry, Avocado, and Arugula Salad is a refreshing and vibrant dish packed with fresh berries, creamy avocado, peppery arugula, and crunchy toasted hazelnuts. Tossed with a zesty lime-mint vinaigrette and topped with feta cheese, this salad offers a perfect balance of sweet, tangy, and savory flavors, making it an ideal light lunch or a delightful side for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for toasting hazelnuts)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook with toasted nuts
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Vinaigrette Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon maple syrup (or agave or honey)
- 2 tablespoons finely chopped fresh mint
- ¾ teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lime juice, maple syrup, finely chopped fresh mint, salt, and freshly cracked black pepper until the ingredients are well combined and emulsified. Taste and adjust the seasoning as needed.
- Combine the salad ingredients: In a large salad bowl, gently mix the arugula, blackberries, blueberries, thinly sliced cucumber, diced avocado, crumbled feta cheese, and chopped toasted hazelnuts, ensuring even distribution of all components.
- Toss the salad: Drizzle the prepared lime-mint vinaigrette over the salad ingredients and toss gently but thoroughly, so each bite is coated with the flavorful dressing. Serve the salad immediately for the freshest taste and texture.
Notes
- For a dairy-free version, substitute feta cheese with vegan feta or omit it entirely.
- Use fresh, ripe berries for the best flavor and texture.
- To toast hazelnuts, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 8-10 minutes, stirring once, until fragrant and lightly browned.
- This salad is best served fresh but can be refrigerated for up to 1 day without dressing.
- Feel free to swap hazelnuts with walnuts or pecans as desired.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Blackberry salad, avocado salad, arugula salad, healthy salad, fresh berry salad, summer salad, lime vinaigrette, fruit and nut salad
