Ingredients
Scale
- 1 cup fresh blackberries
- 1 ripe avocado, sliced
- 4 cups fresh arugula leaves
- ¼ cup crumbled feta cheese (optional for added flavor)
- ¼ cup toasted walnuts or pecans
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Wash the blackberries and arugula thoroughly. Slice the ripe avocado into thin, appealing pieces. Toast the walnuts or pecans lightly until golden for added crunch.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the arugula, blackberries, and sliced avocados. Drizzle with the prepared dressing. Toss gently to evenly coat all ingredients. Sprinkle with crumbled feta cheese and toasted nuts for added texture.
Notes
- Best served immediately to enjoy freshness.
- Store components separately in airtight containers if you have leftovers.
- Add dressing just before serving to keep greens crisp.
- Substitute spinach or kale for arugula if preferred.
- Omit feta for a vegan option or use a vegan cheese alternative.
- For variety, try adding sliced strawberries or candied pecans.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg