I recently made this Blackberry, Avocado and Arugula Salad Recipe, and wow—what a delightful combination of flavors! Every bite is a mix of juicy berries, creamy avocado, and peppery arugula.

I love how the sweet blackberries contrast with the tangy lime mint vinaigrette. It’s light, refreshing, and perfect for a summer lunch or side dish. Making this salad feels like treating yourself to a little burst of sunshine in a bowl.

You can also enjoy similar flavors with a hearty Spinach and Feta Baked Chicken Recipe for a complete meal.

Blackberry, Avocado and Arugula Salad Recipe

Ingredients for Blackberry, Avocado and Arugula Salad

Here’s everything you’ll need to make this fresh and flavorful salad. I’ve included tips to make your salad pop with flavor:

5 cups arugula – Baby arugula is tender and peppery; avoid frozen greens for the best texture.
1 cup blackberries – Fresh blackberries add juiciness; pick firm ones that aren’t overly ripe.
¾ cup blueberries – Adds a subtle sweetness and color contrast.
1 avocado, diced – The riper, the creamier; dice to distribute evenly.
1 ½ cups cucumber, thinly sliced – Mini cucumbers are ideal for crunch; peel if skin is thick.
⅓ cup feta cheese – Freshly crumbled feta has the best tang; vegan feta works for dairy-free.
⅓ cup toasted hazelnuts – Toasting enhances flavor; chop for even distribution.

Vinaigrette:

⅓ cup extra-virgin olive oil – High-quality oil elevates the dressing.
2 tbsp freshly squeezed lime juice – Fresh juice gives a zesty punch.
1 tbsp maple syrup or honey – Balances acidity without overpowering.
2 tbsp finely chopped fresh mint – Adds brightness and aroma.
¾ tsp salt – I prefer kosher salt for even seasoning.
Freshly cracked black pepper – Adjust to taste.

Note: serves several

Variations

If you like to switch things up:

Use spinach, baby kale, or mixed greens instead of arugula. You could also pair this salad with a Balsamic Baked Chicken Breast with Mozzarella Cheese Recipe to add protein and a rich flavor contrast.
Swap blackberries and blueberries with raspberries, strawberries, or sliced peaches.
Replace hazelnuts with pecans, pistachios, or pine nuts.
Make it dairy-free by using vegan feta or skipping cheese.
Sweeten the vinaigrette with agave or omit sweetener for a tangier taste.

Cooking Time

Here’s how long it takes to make this salad:

Prep Time: 10 minutes
Cooking Time: 0 minutes (no cooking required!)
Total Time: 10 minutes

Equipment You Need

Large mixing bowl – For tossing all salad ingredients evenly.
Small bowl – To whisk together vinaigrette.
Knife and cutting board – To dice avocado and slice cucumber.
Whisk or fork – To blend dressing ingredients smoothly.

How to Make Blackberry, Avocado and Arugula Salad Recipe

Prepare the Vinaigrette

Start by whisking together olive oil, lime juice, maple syrup, chopped mint, salt, and pepper in a small bowl. I like to taste it here and adjust sweetness or acidity before adding to the salad.

Combine the Ingredients

In a large bowl, add arugula, blackberries, blueberries, diced avocado, cucumber, feta, and hazelnuts. I make sure everything is evenly distributed so each bite has a mix of flavors.

Toss and Serve

Pour the vinaigrette over the salad and gently toss to coat everything. Be careful not to mash the avocado. I usually serve it immediately for the freshest taste.

Additional Tips for Making this Recipe Better

From my experience, these tweaks really elevate the salad:

I always toast the nuts lightly; it makes a huge difference in flavor.
Using fresh lime juice instead of bottled adds a zesty freshness.
Cutting all ingredients into similar sizes ensures easier tossing and balanced bites.
I sometimes chill the salad for 5 minutes before serving—it feels extra refreshing.

How to Serve Blackberry, Avocado and Arugula Salad Recipe

This salad looks gorgeous on a white or clear glass plate to highlight the colorful berries. I love adding a few extra mint leaves on top as garnish. You can serve it as a side with grilled chicken, shrimp, or a simple quinoa bowl for a complete meal.

Nutritional Information

Here’s a quick look at the nutritional benefits per serving:

Calories: ~220 kcal – Perfectly light for a summer meal.
Protein: 5g – From feta and hazelnuts.
Carbohydrates: 18g – Mostly from berries and cucumber.
Fat: 15g – Healthy fats from avocado and olive oil.

Make Ahead and Storage

Storing: I like to keep the salad undressed in an airtight container for up to 2 days to maintain freshness.

Freezing: This salad isn’t ideal for freezing, as fresh berries and avocado lose texture.

Reheating: Serve cold; no reheating needed for this refreshing dish.

Why You’ll Love This Recipe

Here’s why this salad is a must-try:

It’s incredibly quick and easy to make, perfect for busy days.
The mix of sweet, tangy, and peppery flavors is irresistible.
Totally customizable with different fruits, nuts, or greens.
Works for vegetarian, vegan, and dairy-free diets with simple swaps.
Ideal for summer gatherings or a light, healthy lunch.

This recipe is vibrant, refreshing, and simple to make. I keep it in my summer rotation because it’s versatile and full of flavor. Every bite feels like a little celebration of fresh produce!

Ash Tyrrell

Blackberry, Avocado and Arugula Salad Recipe

I recently made this Blackberry, Avocado and Arugula Salad, and wow—what a delightful combination of flavors! Every bite is a mix of juicy berries, creamy avocado, and peppery arugula. I love how the sweet blackberries contrast with the tangy lime mint vinaigrette.

Print Recipe Pin Recipe

Total Time 10

Ingredients Method Notes

Ingredients

5 cups arugula – Baby arugula is tender and peppery; avoid frozen greens for the best texture.
1 cup blackberries – Fresh blackberries add juiciness; pick firm ones that aren’t overly ripe.
¾ cup blueberries – Adds a subtle sweetness and color contrast.
1 avocado diced – The riper, the creamier; dice to distribute evenly.
1 ½ cups cucumber thinly sliced – Mini cucumbers are ideal for crunch; peel if skin is thick.
⅓ cup feta cheese – Freshly crumbled feta has the best tang; vegan feta works for dairy-free.
⅓ cup toasted hazelnuts – Toasting enhances flavor; chop for even distribution.
⅓ cup extra-virgin olive oil – High-quality oil elevates the dressing.
2 tbsp freshly squeezed lime juice – Fresh juice gives a zesty punch.
1 tbsp maple syrup or honey – Balances acidity without overpowering.
2 tbsp finely chopped fresh mint – Adds brightness and aroma.
¾ tsp salt – I prefer kosher salt for even seasoning.
Freshly cracked black pepper – Adjust to taste.

Method

Start by whisking together olive oil, lime juice, maple syrup, chopped mint, salt, and pepper in a small bowl. I like to taste it here and adjust sweetness or acidity before adding to the salad.
In a large bowl, add arugula, blackberries, blueberries, diced avocado, cucumber, feta, and hazelnuts. I make sure everything is evenly distributed so each bite has a mix of flavors.
Pour the vinaigrette over the salad and gently toss to coat everything. Be careful not to mash the avocado. I usually serve it immediately for the freshest taste.

Notes

I always toast the nuts lightly; it makes a huge difference in flavor.
Using fresh lime juice instead of bottled adds a zesty freshness.
Cutting all ingredients into similar sizes ensures easier tossing and balanced bites.
I sometimes chill the salad for 5 minutes before serving—it feels extra refreshing.