Blackberry Avocado Salad
A refreshing dish that beautifully balances sweet blackberries with creamy avocado and peppery arugula, topped with goat cheese and candied pecans.
Ingredients
For the Base
- 2 cups Fresh blackberries Ensure blackberries are plump and fresh.
- 2 medium Avocado Use ripe avocados for creaminess.
- 4 cups Arugula Can substitute with spinach or mixed greens.
For the Vinaigrette
- 2 tablespoons Honey Can be substituted with maple syrup for a vegan option.
- 2 tablespoons Lemon juice Freshly squeezed is preferred.
- 3 tablespoons Olive oil Can use avocado oil as an alternative.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Freshly ground is best.
To Serve
- 1 cup Goat cheese Crumbled.
- 1/2 cup Candied pecans
Instructions
Preparation
- In a large bowl, combine fresh blackberries, diced avocado, and arugula.
Making the Vinaigrette
- In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper to make the vinaigrette.
Assembling the Salad
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Top the salad with crumbled goat cheese and candied pecans before serving.
Notes
Prep the salad a few hours in advance but keep the vinaigrette separate until ready to serve. Best enjoyed fresh but can be stored in an airtight container for up to two days.