Ingredients
Scale
- 2 cups fresh blackberries
- 2 ripe avocados, sliced
- 4 cups arugula leaves
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze or balsamic vinegar
- 1 teaspoon honey (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Start by rinsing the arugula thoroughly under cold water. Drain well and spread evenly in a large salad bowl.
- Cut the avocados in half, remove the pit, and slice into thin, bite-sized pieces. Gently add the avocado slices on top of the arugula leaves.
- Scatter the fresh blackberries over the arugula and avocado slices. Add toasted pecans or walnuts for crunch.
- In a small bowl, whisk together the olive oil, balsamic glaze or vinegar, honey, salt, and black pepper to make the dressing.
- Drizzle the dressing evenly over the salad.
- Gently toss the salad to coat all ingredients with the dressing. Add feta cheese on top if desired.
- Serve immediately for the freshest flavor and vibrant presentation.
Notes
- Keep the dressing separate if preparing ahead to prevent greens from wilting.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Add extra blackberries and avocados just before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg