Fresh & Bright Blackberry Avocado Salad with Sunny Honey Lemon Vinaigrette
A vibrant, easy-to-make salad featuring sweet blackberries, creamy avocado, tangy goat cheese, and crunchy pecans, all tossed in a bright honey lemon vinaigrette. Perfect for a quick lunch or side dish, ready in under 15 minutes.
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
Tips for Success:
- 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.
- 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.