Go Back

Blackberry, Avocado and Arugula Salad

A refreshing and vibrant salad featuring peppery arugula, sweet blackberries, creamy avocado, crisp cucumbers, and a zesty poppy seed dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 cups baby arugula washed and spun dry
  • 1.5 cups fresh blackberries washed and patted dry
  • 1 large avocado pitted, peeled, and sliced
  • 1 cup cucumber thinly sliced into rounds
  • 0.33 cup feta cheese cut into small cubes
  • 0.25 cup pecans roughly chopped and toasted
Citrus Poppy Seed Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large serving bowl
  • Small jar with lid
  • Salad spinner
  • Cutting board and knife

Method
 

  1. In a small glass jar with a tight-fitting lid, combine olive oil, lemon juice, honey, Dijon mustard, poppy seeds, salt, and pepper. Shake vigorously until emulsified. Set aside.
  2. Ensure baby arugula is completely dry. Place the arugula into a large, wide serving bowl or platter forming an even bed.
  3. Arrange cucumber rounds and fresh blackberries evenly over the arugula. Carefully fan out the avocado slices and place them into the salad.
  4. Sprinkle the cubed feta cheese and toasted pecans evenly over the top.
  5. Just before serving, drizzle the poppy seed vinaigrette generously over the entire salad. Toss gently if desired, or serve as is.

Notes

Wait to slice the avocado and add the dressing until right before serving to prevent browning and soggy greens. Leftover dressing can be stored in the fridge for up to a week.