Ingredients
Scale
- 1 cup fresh blackberries
- 4 cups arugula leaves
- 1 ripe avocado, sliced
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped walnuts or pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- Fresh basil or mint leaves for garnish (optional)
Instructions
- Begin by rinsing the arugula leaves and blackberries thoroughly. Pat dry with a clean towel. Slice the avocado into thin slices.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, salt, and black pepper until well combined.
- In a large salad bowl, combine the arugula, blackberries, sliced avocado, and chopped nuts. Drizzle with the prepared dressing and gently toss to coat evenly.
- If desired, sprinkle crumbled feta cheese over the salad and garnish with fresh basil or mint leaves for added flavor and presentation.
Notes
- Store the dressing separately and add just before serving to keep the salad fresh.
- Keep the components in an airtight container in the refrigerator for up to 2 days.
- Add avocados just before serving or toss with lemon juice to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
