Save to Pinterest This vibrant dish combines baby arugula, diced avocado, fresh blackberries, crumbled feta, and toasted pecans. The zesty honey-lime dressing adds brightness, balancing the creamy avocado and sweet fruit. Ready in 15 minutes, it's perfect for a light, flavorful meal.
I found a pint of dark blackberries at the market that looked too good to pass up, knowing their tart sweetness pairs perfectly with creamy avocado.
My sister typically turns her nose up at salads, but when I placed this colorful bowl on the table last summer, she went back for seconds immediately.
Ingredients
- Baby arugula: Use this as your base for a peppery bite that holds up well against the sweet dressing.
- Ripe avocado: A creamy element is essential to balance the sharp acidity of the lime.
- Fresh blackberries: Choose plump, dark berries that burst with juice when you bite them.
- Feta cheese: The salty crumbles add a necessary punch of savory flavor.
- Toasted pecans: Nuts provide a satisfying crunch that contrasts the soft greens and fruit.
- Red onion: Thin slices bring a mild sharpness that cuts through the richness.
- Extra-virgin olive oil: A high quality oil ensures the dressing feels silky and luxurious.
- Fresh lime juice: Bright acidity is key to waking up all the other flavors.
- Honey: Just a touch helps mellow the tartness of the berries and lime.
- Dijon mustard: This acts as an emulsifier to keep your dressing perfectly blended.
Instructions
- Whisk the dressing:
- Combine the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture thickens slightly.
- Assemble the base:
- Place the arugula or mixed greens in a large salad bowl.
- Add the toppings:
- Scatter the diced avocado, fresh blackberries, feta cheese, toasted pecans, and red onion over the greens.
- Dress and toss:
- Drizzle the dressing over the salad and toss gently immediately before serving to keep the greens crisp.
Save to Pinterest We sat on the back porch eating this dinner, watching the sunset and enjoying the breeze.
Making It A Meal
I often add grilled chicken or chickpeas to make this salad filling enough for a main course.
Dressing Variations
Swapping maple syrup for honey is an easy way to make this dish vegan friendly.
Serving Suggestions
This dish pairs beautifully with a crisp glass of chilled Sauvignon Blanc.
- Chill your salad bowls in the fridge for twenty minutes before serving.
- Serve the dressing on the side if you are taking this to a potluck.
- Wait to slice the avocado until the very last second to prevent browning.
Save to Pinterest This vibrant salad is a celebration of fresh, simple ingredients that taste amazing together.
Recipe FAQ
- → Can I make this salad ahead?
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It's best served fresh to maintain the avocado's texture and arugula's crispness.
- → What can I substitute for feta?
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Goat cheese or a vegan alternative works well.
- → Is the dressing spicy?
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No, it's tangy and sweet, with no spice.
- → Can I add protein?
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Grilled chicken or chickpeas make great additions.
- → Is it gluten-free?
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Yes, all ingredients are naturally gluten-free.
