Description
Refreshing Mediterranean-inspired Blackberry Avocado Arugula Salad brings zesty flavors dancing across your plate. Crisp arugula, juicy blackberries, and creamy avocado create a perfectly balanced ensemble you’ll crave all summer long.
Ingredients
Scale
Salad Greens and Fruits:
- 5 cups (1.2 liters) arugula
- 1 (200 grams) avocado
- 1 cup (150 grams) blackberries
- 3/4 cup (100 grams) blueberries
- 1 1/2 cups (225 grams) cucumber
- 2 tablespoons (6 grams) fresh mint
Dressing and Seasonings:
- 2 tablespoons (30 milliliters) freshly squeezed lime juice
- 1 tablespoon (15 milliliters) maple syrup
- 1 (2 grams) pepper
- 3/4 teaspoon (4 grams) salt
- 1/3 cup (80 milliliters) olive oil
Toppings and Cheese:
- 1/3 cup (50 grams) toasted hazelnuts
- 1/3 cup (75 grams) feta cheese (vegan or regular)
Instructions
- Craft a zesty lime-maple vinaigrette by whisking lime juice, maple syrup, olive oil, salt, and black pepper in a small jar until emulsified and smooth.
- Gently wash and pat dry arugula leaves, ensuring no excess moisture remains.
- Slice cucumber into delicate half-moon shapes with uniform thinness.
- Carefully split avocado, remove pit, and create elegant slices or cubes.
- Rinse blackberries and blueberries, inspecting for any bruised fruits.
- Chop fresh mint leaves into fragrant, fine pieces.
- Heat a dry skillet over medium temperature for 3-5 minutes, carefully toasting hazelnuts until golden and releasing a nutty aroma. Allow to cool slightly, then roughly chop.
- Layer arugula as the salad base in a large serving bowl or platter.
- Artfully arrange cucumber, blackberries, blueberries, avocado, chopped mint, and toasted hazelnuts atop the greens.
- Sprinkle crumbled feta cheese across the salad.
- Drizzle prepared vinaigrette just before serving, gently tossing to distribute flavors or serve dressing separately.
- Consume immediately to preserve crisp textures and vibrant taste profile.
Notes
- Toasting nuts releases their rich, nutty flavor and enhances the salad’s overall depth and crunchiness.
- Choose ripe but firm avocados to prevent mushy texture and maintain salad’s structural integrity.
- For a protein boost, add grilled chicken or quinoa to transform this light salad into a more substantial meal.
- Swap feta with dairy-free alternatives like nutritional yeast or vegan cheese to accommodate lactose-intolerant or vegan dietary needs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 5 g
- Sodium: 245 mg
- Fat: 26 g
- Saturated Fat: 3 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 8 mg