Ingredients
Scale
- 4 cups fresh arugula leaves
- 1 cup fresh blackberries
- 2 ripe avocados, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted walnuts or pecans
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Begin by washing and thoroughly drying the arugula leaves. Place them in a large salad bowl to create the base for your salad.
- Gently rinse the blackberries under cold water. Pat dry and carefully add them to the arugula, distributing evenly.
- Slice the ripe avocados into thin, even pieces and layer them over the salad.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, salt, and pepper. Drizzle over the salad.
- Top the salad with toasted walnuts or pecans and crumbled feta cheese, if using. Toss gently to combine all ingredients and serve immediately.
Notes
- For added flavor, try different nuts like sliced almonds or pecans.
- You can substitute blackberries with blueberries or raspberries for variety.
- Prepare ingredients ahead of time and add the dressing just before serving for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (toasting nuts if desired)
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
