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When summer is at its peak and markets are overflowing with berries and greens, this vibrant blackberry avocado and arugula salad comes together in minutes. It is my go to when I want something crisp and refreshing with just a touch of sweetness and creamy richness.
I first served this salad during a sunny picnic at the park and now I crave the bright flavors every time blackberries are in season. Trust me even kids scoop it up when the berries and feta are involved.
Ingredients
- Arugula: brings peppery bite and pairs well with creamy avocado choose leaves that look crisp and fresh
- Blackberries: provide bursts of juicy sweetness the riper the better look for plump berries with deep color
- Blueberries: add color and balance plus antioxidants select firm berries that are not shriveled
- Avocado: diced for creaminess and healthy fats pick one with gentle give when squeezed never mushy
- Cucumber: sliced thin for crunch and a cooling contrast to the greens opt for firm cucumbers and avoid any with soft spots
- Feta cheese: delivers salty tang and creamy texture I like sheep’s milk feta for a more authentic flavor
- Toasted hazelnuts: create a toasty nutty crunch buy whole raw hazelnuts and toast gently at home for best flavor
- Olive oil: forms the base of the vinaigrette use an extra virgin variety with peppery or fruity notes
- Freshly squeezed lime juice: brightens and brings zing use real limes not bottled juice for best results
- Maple syrup or your favorite liquid sweetener: rounds out the acidity real maple syrup gives subtle earthy sweetness
- Fresh mint: adds herbaceous notes and aroma chop just before using for most flavor
- Salt and pepper: are essentials taste and adjust at the end so nothing is bland
Step by Step Instructions
- Make the Vinaigrette:
- Whisk olive oil lime juice maple syrup fresh mint salt and pepper until fully emulsified and smooth Taste and add more lime maple or salt if you want more tang sweetness or flavor
- Toast the Hazelnuts:
- Place raw hazelnuts in a dry skillet over medium heat Shake and stir regularly for a few minutes until the skins darken and you smell a nutty aroma Remove from heat and rub in a towel to remove loose skins then roughly chop
- Prepare the Vegetables:
- Rinse arugula blackberries and blueberries gently and pat dry Slice cucumber thin and dice the avocado just before assembling so it stays green
- Assemble the Salad:
- In a large bowl layer the arugula then sprinkle over the blackberries blueberries cucumber and avocado Add the crumbled feta and chopped toasted hazelnuts
- Dress and Toss:
- Pour the vinaigrette over the salad and use your hands or large spoons to gently toss until everything is lightly coated Serve immediately while fresh
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Every time I add mint I remember my grandma’s habit of tucking sprigs of it into summer salads The mingling of berries creamy avocado and crunchy hazelnuts always makes me think of warm afternoons spent eating outside with family
Storage Tips
This salad truly shines when enjoyed fresh but you can prep some ingredients ahead of time. Slice cucumber toast hazelnuts and mix your vinaigrette up to a day ahead. Store washed berries and greens in separate airtight containers lined with paper towels to prevent wilting. Wait to cut avocado or toss salad until just before eating to keep it fresh and green.
Ingredient Substitutions
If you cannot find fresh blackberries or blueberries try sliced strawberries or raspberries for a similar bright burst. Goat cheese or a mild blue cheese makes a tasty swap for feta. Pecans or walnuts work well in place of hazelnuts if those are easier to find. Lemon juice gives a different citrus profile if lime is not handy.
Serving Suggestions
This salad works as a stunning starter for summer gatherings or as a nourishing lunch. For more protein top it with grilled chicken or salmon. Want to bulk it up for a picnic Spread over whole grains like farro or quinoa and pack the vinaigrette separately.
Cultural Historical Context
The combination of greens fruit cheese and nuts is a classic Mediterranean inspired mix especially popular across Southern Europe. Arugula known as rocket in the UK offers a spicy counterpoint to sweet summer berries a pairing that shows up across Italian and French country salads. Using local berries and fresh summer herbs pays tribute to those fresh market traditions.
Recipe FAQs
- → How can I keep the avocado from browning?
Toss avocado pieces in a little lime juice before adding them to maintain color and freshness.
- → Can I substitute hazelnuts with another nut?
Sliced almonds, toasted pecans, or walnuts can easily be used for a different nutty crunch.
- → What cheese alternatives work besides feta?
Goat cheese or fresh mozzarella are great substitutes that pair well with the fruity flavors.
- → How should I store leftovers?
Store the salad and vinaigrette separately in airtight containers for best texture and taste.
- → Is there a way to make this salad vegan?
Simply omit the feta or use a plant-based alternative to keep the dish entirely plant-based.
- → What can I pair with this salad?
It pairs well with grilled vegetables, crusty bread, or a light pasta for a complete meal.