This Blackberry Avocado Arugula Salad is a vibrant and refreshing dish that combines sweet blackberries, creamy avocado, crunchy hazelnuts, and a light, zesty vinaigrette. Perfect as a side dish or a light main course!
Ingredients:
- 1 cucumber
- 1 avocado
- 1/4 cup hazelnuts
- 1/4 cup vegan feta (optional)
- 1 lime
- A handful of fresh mint leaves
- 1 cup blackberries
- 4 cups arugula
- Olive oil (for the vinaigrette)
Directions:
- Slice Vegetables and Fruits:
Slice the cucumber and avocado. Set them aside. - Toast Hazelnuts:
In a dry skillet over medium heat, toast the hazelnuts for 3-4 minutes until fragrant, stirring frequently to avoid burning. Once done, set aside to cool, then roughly chop them. - Make the Vinaigrette:
In a small bowl, whisk together the lime juice, a handful of mint leaves (finely chopped), and 2 tablespoons of olive oil. Adjust seasoning with salt and pepper if desired. - Assemble the Salad:
In a large bowl, combine the arugula, blackberries, cucumber, avocado, toasted hazelnuts, and vegan feta (if using). - Dress the Salad:
Drizzle the prepared vinaigrette over the salad and toss gently to combine. - Serve:
Serve immediately, garnishing with extra mint if desired.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Notes:
- Optional Add-ins: Add a handful of nuts or seeds (like sunflower seeds) for more crunch or a drizzle of honey for added sweetness.
- Storage: This salad is best served immediately to avoid wilting, but you can refrigerate the dressing separately for later use.
Enjoy this fresh, colorful salad packed with nutrients and flavor!