I used to think salads were boring. You know, just lettuce with some sad tomatoes thrown on top. Then I started mixing sweet and savory ingredients, and everything changed. Now I actually crave salads instead of forcing myself to eat them.
This blackberry and avocado combo is one of my go-to summer salads. The sweet berries balance out the peppery arugula, and the creamy avocado brings it all together. It’s the kind of salad that makes you forget you’re eating something healthy.
I make this when I want something fresh but filling. It works great as a light lunch or as a side dish when we’re grilling. Plus, it takes maybe ten minutes to throw together, which is perfect for those nights when I’m too tired to cook but still want something good.
Why You’ll Love This Blackberry, Avocado and Arugula Salad
- Quick and easy preparation – This fresh salad comes together in just 10-15 minutes with no cooking required, making it perfect for busy weeknights or last-minute gatherings.
- Nutrient-packed ingredients – Loaded with antioxidant-rich berries, healthy fats from avocado, and peppery arugula, this salad gives you a serious nutritional boost in every bite.
- Perfect balance of flavors – The sweet blackberries and blueberries pair beautifully with creamy avocado, tangy feta, and the maple-lime dressing that ties everything together.
- Great for any occasion – Whether you need a light lunch, a side dish for dinner, or something impressive for guests, this colorful salad fits the bill every time.
- Simple, fresh ingredients – No fancy or hard-to-find items here – just wholesome ingredients you can easily pick up at any grocery store.
What Kind of Arugula Should I Use?
You can use either baby arugula or regular arugula for this salad, though baby arugula tends to be milder and more tender. If you can only find mature arugula, don’t worry – it just has a bit more peppery bite to it, which actually pairs nicely with the sweet berries. Look for arugula that’s bright green without any yellowing or wilted leaves, and give it a good rinse before using since it can be quite sandy. If arugula is too strong for your taste, you can easily substitute half of it with baby spinach or mixed greens to tone down the peppery flavor.
Options for Substitutions
This fresh salad is pretty forgiving when it comes to swapping ingredients:
- Arugula: If arugula’s peppery bite isn’t your thing, try baby spinach, mixed greens, or butter lettuce for a milder base. You could even use kale, just massage it with a bit of olive oil first to soften the leaves.
- Blackberries and blueberries: Feel free to mix and match with other berries like raspberries or strawberries. If berries are out of season or too pricey, dried cranberries or pomegranate seeds work great too.
- Feta cheese: Goat cheese, fresh mozzarella, or even crumbled blue cheese can step in for feta. For a dairy-free option, skip the cheese or try some toasted sunflower seeds for extra crunch.
- Toasted hazelnuts: Any toasted nuts will do here – try walnuts, pecans, or almonds. If you have a nut allergy, toasted pumpkin seeds or sunflower seeds give you that same satisfying crunch.
- Lime juice: Lemon juice works just as well if that’s what you have on hand. The citrus is important for balancing the sweetness, so don’t skip it entirely.
- Maple syrup: Honey, agave nectar, or even a pinch of sugar can replace the maple syrup. Start with less and taste as you go.
Watch Out for These Mistakes While Making
The biggest mistake when making this salad is adding the dressing too early, which will cause the arugula to wilt and the berries to break down into a mushy mess – always dress the salad right before serving to keep everything crisp and fresh.
Another common error is choosing overripe avocado that turns to mush when you try to dice it, so pick one that gives slightly to pressure but still feels firm, and add it last to prevent browning.
Don’t skip toasting the hazelnuts yourself if possible, as pre-toasted nuts often lack the rich, nutty flavor that makes this salad special, and be sure to let them cool completely before adding to prevent wilting the greens.
Finally, taste your dressing before adding it to the salad and adjust the maple syrup or lime juice as needed, since the sweetness of your berries can vary and you want that perfect balance of tart and sweet.
What to Serve With Blackberry, Avocado and Arugula Salad?
This fresh and fruity salad is perfect as a light lunch on its own, but it also makes a great side dish alongside grilled chicken or salmon. The sweet berries and creamy avocado pair really well with simple grilled proteins that won’t compete with all those lovely flavors. If you want to make it more filling, try adding some quinoa or couscous right into the salad, or serve it with warm pita bread on the side. For a complete meal, this salad is also fantastic with a piece of crusty sourdough toast topped with goat cheese.
Storage Instructions
Keep Fresh: This salad is best enjoyed right after making it since the arugula can get wilted and the avocado might brown. If you need to store leftovers, keep them in the fridge for just 1-2 days max in an airtight container.
Make Ahead: You can prep most of the ingredients ahead of time to save yourself some work. Wash and dry the arugula, slice the cucumber, and make the dressing up to 2 days in advance. Just wait to dice the avocado and toss everything together until you’re ready to serve so nothing gets soggy or brown.
Store Dressing: The lime-mint dressing actually gets better after sitting for a while! Make it up to 3 days ahead and store it in a small jar in the fridge. Just give it a good shake before drizzling it over your fresh salad ingredients.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 13-17 g
- Fat: 70-80 g
- Carbohydrates: 45-55 g
Ingredients
For the salad:
- 5 cups arugula
- 1 cup fresh blackberries
- 3/4 cup fresh blueberries
- 1 avocado, cut into cubes
- 1 1/2 cups cucumber, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup toasted hazelnut pieces
- 2 tbsp finely chopped mint leaves
For the vinaigrette:
- 1/3 cup olive oil
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp maple syrup or other liquid sweetener
- 3/4 tsp salt
- Black pepper, to taste
Step 1: Prepare the Lime Vinaigrette
- 1/3 cup olive oil
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp maple syrup or other liquid sweetener
- 3/4 tsp salt
- black pepper, to taste
In a small bowl, whisk together the olive oil, freshly squeezed lime juice, maple syrup (or your preferred liquid sweetener), 3/4 teaspoon salt, and freshly ground black pepper.
Taste the vinaigrette and adjust with more lime juice, sweetener, or seasoning as desired.
I like to add just a bit more lime for extra brightness.
Step 2: Assemble the Salad
- 5 cups arugula
- 1 cup fresh blackberries
- 3/4 cup fresh blueberries
- 1 avocado, cut into cubes
- 1 1/2 cups cucumber, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup toasted hazelnut pieces
- 2 tbsp finely chopped mint leaves
Place the arugula in a large salad bowl.
Top with the fresh blackberries, blueberries, cubed avocado, thinly sliced cucumber, crumbled feta cheese, toasted hazelnut pieces, and chopped mint leaves.
Gently toss all the ingredients together to evenly distribute the toppings.
Step 3: Dress and Toss the Salad
- lime vinaigrette from Step 1
- assembled salad from Step 2
Drizzle the prepared lime vinaigrette (from Step 1) over the assembled salad (from Step 2).
Gently toss everything until the salad is well coated with the dressing.
Serve immediately to enjoy the freshness and texture of the ingredients.