Ingredients
Scale
- 4 cups fresh arugula
- 1 cup blackberries
- 1 ripe avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/3 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts or pecans, chopped (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Rinse the arugula and blackberries under cold water and gently pat dry.
- Slice the avocado in half, remove the pit, scoop out the flesh, and cut into thin slices.
- Thinly slice the red onion.
- In a large salad bowl, combine the arugula, blackberries, avocado slices, and red onion.
- If using, sprinkle the feta cheese and chopped walnuts or pecans over the salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- Drizzle the dressing over the salad and gently toss to coat evenly.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately for the freshest flavor and texture.
Notes
- For a vegan version, omit the feta cheese.
- You can customize the salad with different berries, nuts, or cheeses.
- Serve immediately after slicing the avocado to prevent browning.
- Toasted nuts add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg