Published: · Modified: by Lexi
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This summery salad makes the most of fresh produce with an arugula base, fresh blackberries, blueberries, cucumber, avocado, hazelnuts, feta and a lime mint vinaigrette.
If you haven't tried putting berries in a salad before, you're really missing out. They add pops of texture and just the right amount of sweetness. Blackberries and blueberries pair particularly well with refreshing cucumbers, creamy avocado and zesty arugula.
This is the perfect salad to enjoy all summer long because it's easy to make, packed with summer fruit, and is super refreshing on a hot day.
You can also add a grilled protein (tofu, chicken or shrimp), beans (white beans or chickpeas) or a grain (quinoa, wild rice) for a more filling meal.
Jump to:
- Blackberry, Avocado and Arugula Salad
- How to make this Blackberry, Avocado and Arugula Salad
- Substitutions and Variations
- What to Serve with this Blackberry, Avocado and Arugula Salad:
- Storage
- Tips and FAQ
- Top tip
- More summer salad recipes
- 📖 Recipe
- 💬 Reviews
Blackberry, Avocado and Arugula Salad
For the salad:
- Arugula: baby arugula is the perfect choice for this salad.
- Blackberries and Blueberries: use both, or one or the other.
- Cucumber: we used mini cucumbers, which are super crunchy, and thinly sliced them into rounds. You can also make ribbons with a peeler.
- Avocado: the riper, the better! We sliced them in this salad, but you can also dice them to distribute them better.
- Feta: Any kind will work in this recipe! You can also use vegan feta to keep this recipe dairy free.
- Hazelnuts: chopped, toasted or un-toasted.
For the lime mint vinaigrette:
- Olive oil: Extra virgin will have the best flavor.
- Lime juice: be sure to use freshly squeezed.
- Mint: We used fresh, not dried mint in this recipe.
- Salt and pepper: Kosher salt and freshly cracked black pepper for seasoniong.
- Sweetener: you can use maple syrup, agave, or honey.
How to make this Blackberry, Avocado and Arugula Salad
It's so easy, you don't even really need instructions, but here they are:
STEP 1: Whisk together all the ingredients for the vinaigrette.
STEP 2: Add all of the ingredients to a bowl, pour vinaigrette over, and toss. Enjoy!
Substitutions and Variations
Arugula: Feel free to substitute with spinach, baby kale, or another leafy green.
Blackberries and blueberries can be swapped with strawberries, raspberries, peaches, nectarines, apricots, or just about any other summer fruit.
Not a fan of hazelnuts? Try swapping with pine nuts, pistachios or pecans.
What to Serve with this Blackberry, Avocado and Arugula Salad:
To turn this blackberry avocado arugula salad into a meal: add a protein and/or grain. Cooked quinoa or wild rice both make fantastic additions.
I also love adding white beans for a bit of extra plant-based protein. I let them marinade in a few tablespoons of the vinaigrette to soak up extra flavor. You could also top with grilled tofu, or chicken, shrimp or steak.
Storage
You can make this salad and the dressing ahead of time, just make sure to keep them separate if you are storing for longer than a day or two, or else the salad will be too soggy.
Once dressed, this salad can be kept in an airtight container but should be eaten the next day.
Tips and FAQ
Top tip
Cutting everything into similarly-sized pieces will make this salad easier to toss, and easier to eat.
Can I use gorgonzola instead of feta?
Absolutely! Since not everyone is used to eating feta, gorgonzola or tiny mozzarella balls can be substituted in.
More summer salad recipes
- Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans
- Citrus Burrata Salad
- White Bean Salad
- Greek Chickpea Salad
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📖 Recipe
Blackberry, Avocado and Arugula Salad
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 8 reviews
- Author: Lexi
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This summery salad makes the most of fresh produce with an arugula base, fresh blackberries, blueberries, cucumber, avocado, hazelnuts, feta and a lime mint vinaigrette.
Ingredients
UnitsScale
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1 ½ cups cucumber, sliced thinly
- ⅓ cup feta cheese
- ⅓ cup toasted hazelnuts
Vinaigrette:
- ⅓ cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp maple syrup (or other liquid sweetener)
- 2 tbsp finely chopped fresh mint
- ¾ tsp salt
- Pepper
Instructions
- Whisk together all ingredients for vinaigrette. Taste and adjust seasoning as desired.
- Assemble salad ingredients and toss in vinaigrette. Enjoy fresh.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 536
- Sugar: 9 g
- Sodium: 576.2 mg
- Fat: 51.5 g
- Carbohydrates: 21.1 g
- Fiber: 7.3 g
- Protein: 2.8 g