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Blackberry, Avocado, and Arugula Salad

Blackberry, Avocado, and Arugula Salad is a vibrant and nutritious dish that perfectly balances the sweetness of fresh blackberries with the creamy texture of ripe avocado and the peppery bite of arugula. This easy-to-make salad takes just minutes to prepare, making it an ideal option for light lunches, elegant brunches, or as a refreshing side dish at dinner gatherings. With its stunning colors and delightful flavors, it’s sure to impress both you and your guests while providing a healthy boost of nutrients.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup fresh blackberries
  • 1 ripe avocado (diced)
  • 4 cups arugula
  • 1/4 cup walnuts (toasted and chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt and freshly cracked pepper to taste

Instructions

  1. Rinse the blackberries under cold water and pat dry. Slice the ripe avocado in half, remove the pit, scoop out the flesh, and chop it into bite-sized pieces.
  2. In a large bowl, fluff the arugula to separate the leaves. Add in the blackberries and diced avocado.
  3. Toast walnuts in a skillet over medium heat for about 5 minutes until fragrant; chop roughly after cooling.
  4. Whisk together olive oil and balsamic vinegar in a small bowl; season with salt and pepper.
  5. Drizzle the dressing over the salad mixture and gently toss to combine without squishing the blackberries.
  6. Serve immediately topped with toasted walnuts.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (180g)
  • Calories: 220
  • Sugar: 4g
  • Sodium: 75mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 7g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For added crunch, consider including sliced almonds or sunflower seeds. Swap arugula for spinach or mixed greens based on your preference. To make ahead, store avocados separately to prevent browning until serving.