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Blackberry, Avocado, and Arugula Salad

A vibrant salad featuring juicy blackberries, creamy avocado, and peppery arugula, all tossed in a refreshing lime-mint vinaigrette.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups arugula
  • 1 cup blackberries Use ripe but firm berries.
  • 3/4 cup blueberries
  • 1 large avocado, diced Toss with lime immediately after cutting to prevent browning.
  • 1 1/2 cups cucumber, thinly sliced
  • 1/3 cup feta cheese (or vegan feta) For a dairy-free option, use vegan feta.
  • 1/3 cup toasted hazelnuts, chopped Toast lightly to awaken oils and deepen flavor.
Vinaigrette Ingredients
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon maple syrup (or other liquid sweetener) Agave or honey can also be used.
  • 2 tablespoons finely chopped fresh mint Provides aromatic flavor.
  • 3/4 teaspoon salt Adjust seasoning to taste.
  • Freshly cracked black pepper, to taste Add to vinaigrette.

Method
 

Prepare the Vinaigrette
  1. In a small bowl, whisk together all the vinaigrette ingredients until well combined.
  2. Adjust seasoning to taste.
Assemble the Salad
  1. In a large bowl, combine the arugula, blackberries, blueberries, cucumber, avocado, feta cheese, and toasted hazelnuts.
  2. Drizzle the lime mint vinaigrette over the salad and toss gently to combine.
  3. Serve immediately.

Notes

Serve the salad chilled but not icy. Pair with grilled halloumi, seared fish, or tuck into warm flatbread for a handheld street-food vibe. For best taste, prepare fresh, but if you must store, keep vinaigrette separate and assemble within 24 hours for best texture.