Ingredients
Scale
- 2 cups fresh blackberries
- 2 ripe avocados, diced
- 4 cups fresh arugula leaves
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons honey or agave syrup
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Start by washing the arugula leaves thoroughly under cold water. Drain well and place them in a large salad bowl.
- Gently add the fresh blackberries over the arugula. Cut the ripe avocados into bite-sized pieces and carefully incorporate them into the salad.
- In a small bowl, whisk together lemon juice, olive oil, honey or agave syrup, a pinch of salt, and freshly ground black pepper to create the dressing.
- Pour the dressing over the salad ingredients and gently toss to combine everything evenly. Top with crumbled feta cheese and chopped nuts if desired.
- Serve immediately for the freshest taste or chill briefly for a cooler, more refreshing experience.
Notes
- For best results, assemble the salad just before serving to prevent avocado browning.
- You can substitute blackberries with raspberries, strawberries, or blueberries for variety.
- Omit or replace feta cheese for vegan options.
- To store leftovers, keep in an airtight container in the refrigerator for up to 2 hours and lightly toss avocado with lemon juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg