Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of sweet berries, peppery arugula, and creamy avocado creates a harmonious and vibrant taste.
- Quick and Easy: With minimal preparation, this salad comes together in just 10 minutes, making it perfect for busy days.
- Versatile: Easily adaptable to include your favorite fruits, nuts, or greens, allowing for endless variations.
- Nutritious: Packed with vitamins, antioxidants, and healthy fats, it’s both delicious and good for you.
Ingredients
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1½ cups cucumber, thinly sliced
- ⅓ cup feta cheese
- ⅓ cup toasted hazelnuts
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Vinaigrette: In a bowl, whisk together ⅓ cup olive oil, 2 tablespoons freshly squeezed lime juice, 1 tablespoon maple syrup (or other liquid sweetener), 2 tablespoons finely chopped fresh mint, ¾ teaspoon salt, and freshly cracked black pepper to taste.
- Assemble the Salad: In a large bowl, combine the arugula, blackberries, blueberries, cucumber, avocado, feta cheese, and toasted hazelnuts.
- Dress the Salad: Pour the vinaigrette over the salad ingredients and toss gently to ensure even coating.
- Serve Immediately: Enjoy the salad fresh for optimal flavor and texture.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes.
- Total Time: 10 minutes.
Variations
- Greens: Substitute arugula with spinach, baby kale, or mixed salad greens for a different base.
- Fruits: Swap blackberries and blueberries with strawberries, raspberries, peaches, or nectarines to suit your preference.
- Nuts: Replace hazelnuts with pine nuts, pistachios, or pecans for a varied crunch.
- Cheese: Use vegan feta to keep the recipe dairy-free, or try gorgonzola for a bolder flavor.
Storage/Reheating
- Storage: If not serving immediately, store the salad and vinaigrette separately to prevent sogginess. Once dressed, it’s best consumed the same day.
- Reheating: This salad is enjoyed cold; reheating is not necessary.
FAQs
What can I use instead of hazelnuts?
You can substitute hazelnuts with pine nuts, pistachios, pecans, or almonds, depending on your taste preference.
Is there a vegan alternative for feta cheese?
Yes, there are several plant-based feta cheese alternatives available, or you can omit the cheese entirely.
Can I prepare the dressing in advance?
Absolutely! The lime mint vinaigrette can be made ahead and stored in the refrigerator for up to a week.
How can I add protein to this salad?
Consider adding grilled chicken, shrimp, tofu, or chickpeas to increase the protein content.
What other fruits pair well in this salad?
Fruits like strawberries, raspberries, peaches, or nectarines complement the flavors nicely.
How do I prevent the avocado from browning?
Toss the diced avocado in a bit of lime juice to slow down the browning process.
Can I use dried mint instead of fresh?
Fresh mint is recommended for optimal flavor, but if unavailable, use dried mint sparingly, as it’s more concentrated.
Is this salad suitable for meal prep?
It’s best enjoyed fresh, but you can prepare individual components in advance and assemble just before serving.
What can I serve alongside this salad?
It pairs well with grilled proteins, crusty bread, or as a side to a main course like roasted chicken or fish.
How do I toast hazelnuts?
Spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10-15 minutes, stirring occasionally, until fragrant and lightly browned.
Conclusion
This Blackberry, Avocado, and Arugula Salad is a delightful medley of flavors and textures, perfect for a light lunch or a refreshing side dish. Its versatility allows you to customize it to your liking, making it a staple in your summer recipe collection. Enjoy the burst of freshness in every bite!
Blackberry, Avocado, and Arugula Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant Blackberry, Avocado, and Arugula Salad features fresh arugula, juicy blackberries, creamy avocado, crunchy hazelnuts, and tangy feta, all tossed in a zesty lime mint vinaigrette. A perfect summer recipe that’s quick, nutritious, and endlessly versatile!
Ingredients
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1½ cups cucumber, thinly sliced
- ⅓ cup feta cheese
- ⅓ cup toasted hazelnuts
For the Vinaigrette:
- ⅓ cup olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon maple syrup (or other liquid sweetener)
- 2 tablespoons fresh mint, finely chopped
- ¾ teaspoon salt
- Freshly cracked black pepper to taste
Instructions
- Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, lime juice, maple syrup, chopped mint, salt, and pepper. Set aside. - Assemble the Salad:
In a large mixing bowl, combine arugula, blackberries, blueberries, cucumber, avocado, feta cheese, and toasted hazelnuts. - Dress the Salad:
Drizzle the vinaigrette over the salad. Toss gently to coat evenly. - Serve Immediately:
Plate and serve the salad fresh for the best flavor and texture.
Notes
- To prevent the avocado from browning, toss it with a little lime juice before adding to the salad.
- For meal prep, store the salad components and vinaigrette separately to maintain freshness.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American, Mediterranean-inspired
