Introduction
Hey there, friend! Grab your apron and let’s make something truly special. Do you ever have those moments where you just crave something bright, fresh, and utterly delicious? Something that tastes like sunshine on a plate, even if it’s pouring rain outside? Well, this Blackberry Avocado Salad with Honey Lemon Vinaigrette is exactly that kind of recipe. It’s one of those salads that feels gourmet but is unbelievably simple to whip up. It’s become my go-to when I want a light lunch, a vibrant side dish, or just need a little burst of happiness in my day. Trust me, once you try this easy breezy salad, you’ll be making it again and again!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this ready in less than 15 minutes. Perfect for busy weeknights!
- Easy: If you can chop and whisk, you can make this salad. No fancy techniques needed.
- Giftable (Sort Of!): While maybe not literally gifting the whole salad, the dressing makes a fantastic gift, and bringing the prepped components to a potluck is always a hit.
- Crowd-Pleasing: The sweet berries, creamy avocado, tangy goat cheese, crunchy pecans, and bright dressing hit all the right notes for just about everyone.
Ingredients
Here’s what you’ll need to bring this beautiful salad to life. Simple, fresh ingredients are key!
- For the Salad:
- 4 cups mixed greens: Think your favorite blend! Arugula for a peppery kick, spinach for classic goodness, or radicchio for a touch of bitter contrast.
- 2 ripe avocados: Look for ones that yield gently to pressure. Their creaminess is essential!
- 2 cups fresh blackberries: Those juicy, sweet little gems! Don’t skip these.
- ½ red onion: Sliced super thin for just the right amount of bite.
- ½ cup pecans: Toasted or raw, for that wonderful crunch. Walnuts work too!
- ½ cup goat cheese: Crumbled or a soft log you break apart. Its tangy creaminess is divine with the berries.
- Fresh herbs, for garnish: A little thyme or mint sprig adds extra freshness and makes it look pretty!
- For the Dressing:
- 3 tablespoons fresh lemon juice: Bottled is okay in a pinch, but fresh makes such a difference here.
- 6 tablespoons extra virgin olive oil: Use a good quality one you love the taste of.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and adds a little zing.
- 1 teaspoon honey or maple syrup: Just a touch of sweetness to balance the tart lemon and berries. Maple syrup makes it vegan!
- Salt and pepper, to taste: Season generously, it wakes everything up!
How to Make It
Okay, let’s get this gorgeous salad assembled! It’s seriously simple, I promise.
First, Make the Dressing:
This is the heart of the salad! In a small bowl or a jar with a tight-fitting lid, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and honey (or maple syrup). Add a good pinch of salt and pepper. Whisk vigorously until everything is well combined and looks slightly creamy. If using a jar, just pop on the lid and give it a good shake! Taste it and adjust seasoning if needed – maybe a tiny bit more honey if your berries are tart, or more salt to bring out the flavors.
Now, Assemble the Salad:
In a large salad bowl, place your mixed greens. Halve the avocados, remove the pits, and scoop out the flesh. Slice or dice the avocado into bite-sized pieces and gently add them to the bowl. Add the fresh blackberries, thin slices of red onion, pecans, and crumbled goat cheese to the bowl with the greens and avocado.
Right before you’re ready to serve, drizzle the desired amount of dressing over the salad ingredients. I always start with less than I think I’ll need, as you can always add more! Using two large spoons or salad tongs, gently toss everything together until the greens and other ingredients are lightly coated in the dressing. Be careful not to smash the delicate berries and avocado.
Garnish with those fresh herbs if you have them – it makes the salad look extra inviting! Serve immediately and watch it disappear.
Substitutions & Additions
This salad is super flexible! Feel free to play around based on what you have or what you love.
- Greens: Swap mixed greens for all spinach, romaine, butter lettuce, or even kale (massage it first!).
- Berries: Raspberries, blueberries, or even sliced strawberries would be delicious in place of or alongside blackberries.
- Nuts: Toasted slivered almonds, walnuts, or pumpkin seeds (pepitas) are great alternatives to pecans.
- Cheese: Feta cheese or even a mild blue cheese could substitute for goat cheese if you like a stronger flavor. For a dairy-free option, omit the cheese or use a plant-based feta.
- Add Protein: Grilled chicken, salmon, shrimp, or even some chickpeas or lentils would turn this side salad into a complete meal.
- Add Veggies: Sliced cucumbers, cherry tomatoes, or bell peppers could add extra crunch and color.
Tips for Success
A few little pointers to make sure your salad is absolutely perfect every time:
- Choose Ripe Avocados: This is key for creamy texture. They should yield gently, but not feel mushy.
- Slice Onion Thinly: A sharp knife helps here! Super thin slices of red onion give flavor without being overpowering.
- Dress Right Before Serving: This is probably the most important tip! Dressing the salad too early will make the greens wilt and the avocado mushy. Toss just before it hits the table.
- Prevent Avocado Browning: If you’re prepping ahead, you can toss the sliced avocado very gently with a tiny bit of the lemon juice from the dressing ingredients before adding it to the salad bowl.
- Taste and Adjust: Always taste your dressing and the final salad! Does it need more salt? A little more sweetness? Your taste buds are the best guide.
How to Store It
This salad is truly best enjoyed fresh, right after it’s dressed. However, you can absolutely prep components ahead of time!
- Undressed Salad: Store the washed greens, sliced red onion, pecans, and goat cheese in separate containers or carefully layered in a large airtight container in the refrigerator for up to 2-3 days. Add the avocado and berries just before assembling.
- Dressing: The Honey Lemon Vinaigrette can be made ahead and stored in an airtight jar in the refrigerator for up to 5-7 days. Give it a good shake or whisk before using, as the oil and lemon juice may separate.
- Dressed Salad: Once dressed, the salad is best eaten within an hour or two. Leftovers will become quite wilted and less appealing due to the acidic dressing and soft ingredients like avocado and berries.
FAQs
Got questions? I’ve got answers!
- Can I make this salad vegan? Yes! Simply use maple syrup instead of honey in the dressing and omit the goat cheese (or use a vegan cheese alternative).
- How can I make this salad more substantial? Add a protein like grilled chicken, fish, or chickpeas, or include a grain like quinoa or farro.
- What’s the best way to wash blackberries? Gently rinse them under cool water right before you’re ready to use them. Avoid washing them too far in advance, as they can get mushy quickly.
Fresh & Bright Blackberry Avocado Salad with Sunny Honey Lemon Vinaigrette
Equipment
- Small bowl or jar with a tight-fitting lid
- large salad bowl
- Whisk
- spoons or salad tongs
- Knife
Ingredients
For the Salad
- 4 cups mixed greens your favorite blend (arugula, spinach, radicchio)
- 2 ripe avocados
- 2 cups fresh blackberries
- 0.5 red onion sliced super thin
- 0.5 cup pecans toasted or raw (walnuts work too)
- 0.5 cup goat cheese crumbled or soft log broken apart (omit or use vegan for dairy-free)
- fresh herbs for garnish (thyme or mint)
For the Dressing
- 3 tablespoons fresh lemon juice bottled is okay in a pinch
- 6 tablespoons extra virgin olive oil use a good quality one
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup maple syrup makes it vegan
- Salt and pepper to taste
Instructions
- In a small bowl or a jar with a tight-fitting lid, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and honey (or maple syrup).
- Add a good pinch of salt and pepper. Whisk vigorously until everything is well combined and looks slightly creamy. If using a jar, just pop on the lid and give it a good shake!
- Taste the dressing and adjust seasoning if needed – maybe a tiny bit more honey if your berries are tart, or more salt to bring out the flavors.
- In a large salad bowl, place your mixed greens.
- Halve the avocados, remove the pits, and scoop out the flesh. Slice or dice the avocado into bite-sized pieces and gently add them to the bowl.
- Add the fresh blackberries, thin slices of red onion, pecans, and crumbled goat cheese to the bowl with the greens and avocado.
- Right before you're ready to serve, drizzle the desired amount of dressing over the salad ingredients. Start with less than you think you'll need, as you can always add more!
- Using two large spoons or salad tongs, gently toss everything together until the greens and other ingredients are lightly coated in the dressing. Be careful not to smash the delicate berries and avocado.
- Garnish with fresh herbs if you have them.
- Serve immediately.
Notes
- Choose Ripe Avocados: Yield gently to pressure, not mushy.
- Slice Onion Thinly: Use a sharp knife.
- Dress Right Before Serving: Prevents wilting and mushiness.
- Prevent Avocado Browning (optional): Toss sliced avocado gently with a tiny bit of lemon juice if prepping ahead.
- Taste and Adjust: Season to your preference. Storage:
- Undressed Salad: Store greens, red onion, pecans, and goat cheese separately in airtight containers in the fridge for 2-3 days. Add avocado and berries just before assembling.
- Dressing: Store in an airtight jar in the fridge for 5-7 days. Shake well before using.
- Dressed Salad: Best eaten within 1-2 hours. Leftovers will wilt.