Meet your new summer obsession: the Blackberry & Avocado Salad with Honey Lemon Vinaigrette. This dish is the definition of fresh, colorful, and tangy, with juicy blackberries, creamy avocado, and crunchy toasted pecans all tied together by a zippy homemade vinaigrette. It’s the kind of salad that steals the show at a picnic or brightens up a weekday lunch, thanks to its perfect blend of flavors and textures. Whether you’re entertaining friends or just treating yourself, this recipe transforms simple ingredients into a downright irresistible salad experience.
Ingredients You’ll Need
You only need a handful of simple yet essential ingredients to create this standout salad. Each one brings something special, whether it’s flavor, color, or a satisfying crunch—and when combined, they work a little magic in every bite.
- Mixed greens: A vibrant base of spinach, arugula, and romaine for a balanced blend of flavors and textures.
- Fresh blackberries: These give bursts of juicy sweetness and a gorgeous pop of color throughout the salad.
- Ripe avocado: Sliced just before serving, avocado adds irresistible creaminess and soft contrast.
- Crumbled feta cheese: Tangy and salty, feta balances the sweet and savory notes in the salad.
- Chopped pecans (toasted): Toasting the pecans brings out their rich, nutty flavor and adds crunch—absolutely worth the extra step.
- Red onion (thinly sliced): A bit of sharpness from the onion keeps each bite lively and balanced.
- Olive oil: The base for our dreamy vinaigrette—go for a quality extra virgin if you can.
- Fresh lemon juice: Lemon adds tang and lifts all the flavors in the salad and dressing.
- Honey: A touch of honey softens the acidity of the lemon and pairs beautifully with the berries.
- Dijon mustard: This gives the vinaigrette its slight kick and helps it emulsify for a creamy finish.
- Salt: Just enough to enhance the entire salad—don’t skip it!
- Black pepper: Rounds out the vinaigrette with a gentle bite.
How to Make Blackberry & Avocado Salad with Honey Lemon Vinaigrette
Step 1: Make the Honey Lemon Vinaigrette
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. You’ll want to whisk until everything is smooth and slightly thickened—this only takes a minute but really brings your Blackberry & Avocado Salad with Honey Lemon Vinaigrette to life. Set the dressing aside while you assemble the salad.
Step 2: Prep the Salad Ingredients
Gather your mixed greens and rinse them well if needed. Pat the blackberries dry, slice up the ripe avocado, and make sure your pecans are toasted and cooled (a quick five minutes in a dry pan does the trick). Slice the red onion super thin for just the right amount of punch. Everything should be as fresh as possible for the best flavor and presentation.
Step 3: Assemble the Salad
In a large salad bowl, combine the mixed greens, blackberries, sliced avocado, crumbled feta, toasted pecans, and thinly sliced red onion. The combination of bright greens, deep berries, and creamy white feta creates a beautiful (and mouthwatering) visual contrast. Don’t be afraid to arrange it artfully—this salad deserves to look as good as it tastes.
Step 4: Dress and Toss
Just before serving, drizzle the honey lemon vinaigrette evenly over the salad. Gently toss everything together so that each ingredient is lightly coated, being careful not to mash the avocado or berries. The flavor really pops when the dressing brings everything together—your Blackberry & Avocado Salad with Honey Lemon Vinaigrette is now ready to shine.
How to Serve Blackberry & Avocado Salad with Honey Lemon Vinaigrette
Garnishes
Add an extra flourish with a few more fresh blackberries, an extra sprinkle of feta cheese, or even a tiny handful of microgreens. A final twist of cracked black pepper on top will make each serving look irresistible and restaurant-worthy.
Side Dishes
This salad is versatile enough to accompany anything from grilled chicken or salmon to a light soup. For a heartier meal, serve it with a warm, crusty baguette or herbed quinoa. The Blackberry & Avocado Salad with Honey Lemon Vinaigrette is especially delightful alongside summertime barbecue favorites.
Creative Ways to Present
Try serving the salad in clear mason jars for a playful picnic look, or plate it individually for an elegant dinner party starter. For bigger gatherings, toss the salad on a large platter so that the beautiful ingredients are showcased—people always eat with their eyes first!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the refrigerator. It’s best to keep the salad and vinaigrette separate; add avocado only when you’re ready to eat to avoid browning and mushiness.
Freezing
This isn’t the kind of salad you’ll want to freeze. The delicate greens, berries, and avocado won’t keep their lovely textures after thawing. Enjoy your Blackberry & Avocado Salad with Honey Lemon Vinaigrette fresh for the best experience.
Reheating
Since this salad is meant to be served cold, there’s no need or benefit to reheating it. If you’ve refrigerated the dressing, just give it a good shake or whisk to bring it back to life before tossing with your greens.
FAQs
Can I use frozen blackberries instead of fresh?
While fresh blackberries are recommended for the best texture and appearance, you can use thawed frozen berries in a pinch—just be aware they may be softer and a bit juicier, so add them at the very end and toss gently.
What proteins go well with Blackberry & Avocado Salad with Honey Lemon Vinaigrette?
Grilled chicken or salmon are both fantastic options. Try thinly sliced grilled steak, or for a vegetarian boost, toss in some chickpeas or sliced hard-boiled eggs to make it more filling.
Can I make the salad vegan?
Absolutely! Simply leave out the feta cheese or use a dairy-free alternative, and swap the honey in the vinaigrette for maple syrup or agave nectar. This keeps the vibe of the Blackberry & Avocado Salad with Honey Lemon Vinaigrette without any animal products.
What other nuts can I use if I don’t have pecans?
Toasted walnuts, almonds, or even pistachios can easily stand in for pecans. Each nut will bring its own flavor and crunch, so use whatever you love or have handy in the pantry.
How far in advance can I assemble the salad?
You can prep all the ingredients (except the avocado and dressing) several hours ahead and store them separately. Right before serving, add the avocado and toss everything with the vinaigrette for a fresh, vibrant Blackberry & Avocado Salad with Honey Lemon Vinaigrette.
Final Thoughts
I honestly can’t wait for you to taste this Blackberry & Avocado Salad with Honey Lemon Vinaigrette—it’s one of those recipes you’ll reach for again and again, thanks to its unbeatable flavor and colorful presentation. Give it a try, and don’t be surprised if it becomes your new go-to salad any time fresh blackberries are in season!
Print
Blackberry & Avocado Salad with Honey Lemon Vinaigrette Recipe
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian
Description
Enjoy the fresh flavors of summer with this delightful Blackberry & Avocado Salad topped with a tangy Honey Lemon Vinaigrette. Perfect for a light and satisfying meal.
Ingredients
Mixed Greens:
6 cups mixed greens (such as baby spinach, arugula, and romaine)
Blackberries:
1 cup fresh blackberries
Avocado:
1 ripe avocado (sliced)
Feta Cheese:
¼ cup crumbled feta cheese
Pecans:
¼ cup chopped pecans (toasted)
Red Onion:
2 tablespoons red onion (thinly sliced)
Honey Lemon Vinaigrette:
3 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon black pepper
Instructions
- Honey Lemon Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
- Salad: In a large bowl, combine mixed greens, blackberries, avocado slices, crumbled feta, toasted pecans, and red onion. Drizzle with the honey lemon vinaigrette just before serving and gently toss to coat.
- Serve immediately for best texture and flavor.
Notes
- Add grilled chicken or salmon for a heartier main dish.
- If preparing in advance, toss everything except the avocado and dressing, and add those just before serving to prevent browning and sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 6g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
