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Fresh Blackberry Avocado Arugula Salad served in a white bowl with crumbled cheese and herbs on marble surface.
Layla

Blackberry Avocado Arugula Salad

Peppery arugula meets creamy avocado and sweet-tart blackberries in a bright lemon-thyme vinaigrette that tastes like summer on a plate.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: American, Californian
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 5 oz baby arugula washed and dried
  • 1 large ripe avocado diced just before serving
  • 6 oz fresh blackberries about 1 1/2 cups
  • 1/4 cup toasted sliced almonds
  • 3 oz crumbled feta cheese
For the Lemon-Thyme Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp fresh lemon juice freshly squeezed, about 1/2 lemon
  • 1 tsp honey
  • 1 tsp fresh thyme leaves stripped from stems
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fine sea salt plus more to taste
  • 1/8 tsp freshly ground black pepper

Equipment

  • Large salad bowl
  • Small jar or bowl for dressing
  • Microplane or fine grater

Method
 

Make the Vinaigrette
  1. In a small jar, combine olive oil, lemon juice, honey, thyme, Dijon mustard, salt, and pepper. Shake vigorously until emulsified, or whisk in a bowl until the honey dissolves completely. Taste and adjust - add more lemon if too oily, more honey if too sharp.
Assemble the Salad
  1. Spread arugula across a large serving platter or shallow bowl. This wide surface prevents the delicate leaves from getting crushed and lets you distribute toppings evenly.
  2. Scatter blackberries over the arugula. Cut the avocado in half, remove the pit, and dice the flesh while still in the skin. Scoop out with a spoon and nestle chunks throughout the salad - the creamy green against dark berries is part of what makes this beautiful.
  3. Sprinkle toasted almonds and crumbled feta over the top. Drizzle with about two-thirds of the vinaigrette, tossing gently at the table or letting guests dress their own. Serve immediately with remaining dressing on the side.

Notes

Wait to dice the avocado until the last minute to prevent browning - or squeeze a little extra lemon over the cut pieces if prepping ahead. For a vegan version, omit the feta and add a handful of toasted pumpkin seeds for crunch. This salad does not hold well once dressed, so keep components separate if making ahead and assemble just before serving.