Blackberry Avocado Arugula Salad
A vibrant salad combining creamy avocado, sweet blackberries, and peppery arugula, drizzled with a tangy dressing, perfect for any meal.
Ingrédients
Salad Base
- 2 cups arugula, fresh Peppery for flavor.
- 1 cup blackberries, ripe For sweetness and color.
- 1 avocado, diced Adds creaminess and healthy fats.
- 1/4 cup feta cheese, crumbled Provides a salty and tangy contrast.
- 1/4 cup walnuts, chopped Adds a crunch.
Dressing
- 2 tablespoons olive oil For a light dressing base.
- 1 tablespoon balsamic vinegar Adding sweetness and acidity.
- to taste salt and pepper Enhancing all the flavors.
Instructions
Preparation
- Rinse the arugula under cold water and pat it dry gently.
- Rinse the blackberries and set them aside to drain.
- Cut the avocado in half, remove the pit, and dice it into small pieces.
Assembly
- In a large bowl, add the rinsed arugula as the salad base.
- Carefully add the blackberries and diced avocado to the arugula.
- Sprinkle crumbled feta cheese and chopped walnuts on top.
Dressing
- In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper. Whisk until fully blended.
- Pour the dressing evenly over the salad mixture.
- Carefully toss the salad using tongs to coat without crushing the ingredients.
Serve
- Allow the salad to rest for a few minutes to let the flavors develop.
- Serve immediately, optionally adding extra nuts or cheese on top for decoration.
Notes
Store leftovers in an airtight container in the refrigerator without dressing for 1-2 days. Best consumed fresh. Consider adding herbs or toasting the walnuts for enhanced flavor.