Description
A delightful Blackberry, Avocado & Arugula Salad recipe featuring a bright lemon-dijon vinaigrette. Perfect for lunch or as a starter.
Ingredients
Scale
- 6 ounces fresh arugula
- 1 cup fresh blackberries, rinsed and gently patted dry
- 1 ripe avocado, pitted, peeled, and diced
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup toasted slivered almonds or chopped pecans
- For the Lemon-Dijon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the Vinaigrette: In a small bowl or a jar, whisk together olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper.
- 2. Wash and Dry the Greens: Gently wash and thoroughly dry the arugula.
- 3. Prepare Other Components: Rinse and dry blackberries. Pit, peel, and dice avocado. Crumble goat cheese if using. Toast nuts if desired.
- 4. Assemble the Salad: Place dried arugula in a large bowl. Drizzle about half the vinaigrette over it and toss gently.
- 5. Add Remaining Ingredients: Scatter blackberries, diced avocado, goat cheese, and nuts over the dressed arugula.
- 6. Dress and Serve: Drizzle the remaining vinaigrette over the salad. Toss gently to combine. Serve immediately.
Notes
Store salad components and dressing separately in airtight containers in the refrigerator. This salad is best served fresh and is not suitable for reheating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-450 (depending on ingredients)
- Sugar: 10-15g
- Sodium: 200-400mg
- Fat: 25-35g
- Carbohydrates: 15-25g
- Fiber: 8-12g
- Protein: 5-10g