Description
A refreshing and vibrant Blackberry & Avocado Salad, tossed with mixed greens, creamy avocado slices, tart fresh blackberries, crumbled cheese, and toasted nuts, all dressed in a zesty honey lemon vinaigrette. Perfect as a light lunch or elegant side dish with a balance of sweet, tangy, and creamy flavors.
Ingredients
Scale
Salad
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 1 cup fresh blackberries
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped pecans or walnuts (toasted)
Honey Lemon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until the mixture is fully emulsified and smooth. Set the vinaigrette aside to allow the flavors to meld.
- Assemble the Salad: In a large salad bowl, combine the mixed salad greens, fresh blackberries, sliced avocado, crumbled cheese if using, and the toasted nuts. Gently toss to mix the ingredients evenly without mashing the avocado or berries.
- Dress the Salad: Just before serving, drizzle the prepared honey lemon vinaigrette over the salad. Toss gently once more to ensure all components are lightly coated with the dressing, enhancing the flavors and texture.
- Serve: Serve the salad immediately as a fresh side dish or a light, nutritious main course. Enjoy the bright, balanced flavors right away for best taste and texture.
Notes
- Use ripe but firm avocados to prevent mushiness.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- The cheese is optional and can be omitted for a dairy-free version or substituted with a vegan cheese alternative.
- For more tang, add extra lemon juice to the vinaigrette.
- Serve immediately after dressing to keep greens fresh and vibrant.
