Ingredients
Scale
- 2 cups fresh blackberries
- 2 ripe avocados, sliced
- 4 cups arugula leaves, washed and dried
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or agave syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Arrange the arugula leaves on a large serving platter or in a salad bowl to create the base.
- Distribute the blackberries evenly over the arugula, then add the sliced avocados gently on top.
- Sprinkle the sliced red onion and crumbled feta cheese over the salad for added flavor.
- Toss in the toasted pecans or walnuts for a crunchy texture.
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving.
Notes
- Store the salad components separately from the dressing for best freshness.
- Add lemon or lime juice to the avocado to prevent browning if preparing ahead.
- Feel free to customize with additional toppings such as grilled chicken, goat cheese, or different nuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Assemble
- Cuisine: Healthy
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg