Blackberry Avocado Arugula Salad
A delightful salad combining peppery arugula, sweet blackberries, creamy avocado, and crunchy walnuts, perfect for a light meal or side dish.
Ingredients
Salad Ingredients
- 2 cups arugula
- 1 cup blackberries
- 1 avocado, diced
- ¼ cup feta cheese, crumbled Can be substituted with goat cheese or omitted for dairy-free option.
- ¼ cup walnuts, chopped Pecans or sliced almonds can be used as substitutes.
Dressing Ingredients
- 2 tablespoons olive oil Avocado oil can be used as a substitute.
- 1 tablespoon balsamic vinegar Apple cider vinegar or lemon juice can be used as alternatives.
- Salt and pepper to taste
Instructions
Preparation
- Start with a clean and organized workspace. Gather all your ingredients and tools, including a large mixing bowl and a small whisk or fork for the dressing.
- Rinse the arugula under cold water. Use a salad spinner to remove excess water or gently pat it dry with a kitchen towel.
Assembly
- Place the arugula in a large mixing bowl.
- Gently add the blackberries into the bowl.
- Dice your avocado and carefully add it to the bowl.
- Sprinkle the crumbled feta cheese and chopped walnuts on top of the salad.
Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad ingredients.
- Using salad tongs, toss the salad gently to combine all the ingredients.
Serving
- Once everything is well mixed, the salad is ready to serve. Enjoy immediately for best freshness.
Notes
For maximum freshness, store salad components separately. The salad is best enjoyed fresh but can be kept in the fridge for up to 2 days if undressed. Avoid freezing.