Blackberry and Avocado Salad in Honey Lemon Vinaigrette is one of my absolute favorite summer salads during blackberry season just like Avocado Tomato Salad and Avocado Corn Salad. It's simple to throw together, but so fresh, healthy and flavorful! Perfect for lunch, dinner or as filler food when you want something light and colorful.
Blackberry salad with the tangy dressing like a simple lemon vinaigrette makes a perfect summer salad bringing all the right flavors together. I used so much good stuff here - mixed greens, such as arugula, spinach or radicchio, avocados, toasted pecans, goat cheese and fresh herbs. All tossed with honey lemon vinaigrette for a very elevated and upscale look.
Blackberry salad is some of my favorite "bridge the gap" meals when I want something fresh but still satisfying. And if you want to load it up with enough texture, healthy fats (we already have avocado here), and protein so they eat like a full plate, not a side-which is exactly the formula I break down in my guide on how to make any salad more filling.
Why you'll love it
Blackberries are THE perfect summer food - vibrant, full of nutrients and earthy taste. So if you have tons of garden blackberries like I do - add them to your salads! We have lots of blackberries growing here wild and this salad is on repeat at my house. So refreshing and healthy, and quite possibly my best salad idea of the week - super delicious!
Blackberry Salad Ingredients
- Mixed greens - Use plenty of arugula, spinach or radicchio to contrast with the sweetness of the blackberries. Also throw some fresh basil in there. This blackberry and avocado salad is amazingly adaptable to the greens and herbs you have on hand. There are so many delicious options!
- Avocados - as always, make sure the avocados are ripe and not hard, they should give slightly when you press on them. If they are very firm and hard, it means they are underripe, if very soft and mushy, they are overripe or bruised.
- Blackberries - not only are they beautiful in terms of presentation, but they also add so much flavor to the salad.
- Goat cheese - Blackberries have a sweet-tart flavor profile so balancing that with a salty cheese such as the goat cheese is perfect. But if you don't want to use a salty cheese, then burrata could be a really good option.
- Red onion - Onions are so underestimated in my opinion, especially red onions. Use them!
- Pecans - Always add toasted pecans if you want a good crunch to your salad.
- Fresh herbs for garnish - I used thyme, but feel free to experiment with basil, sage and even some edible flowers.
How to Make Honey Lemon Vinaigrette
In a small bowl add the lemon juice, extra virgin olive oil, Dijon mustard and honey (you can also use maple syrup here). Whisk to combine and then taste and add salt and pepper.
How to assemble blackberry salad
- First things first - clean all you salad ingredients.
- Once you wash and dry the salad leaves, wash and dry the blackberries.
- Then slice the red onion and then peel, stone and slice the avocado.
- Next add the pecans to a dry skillet and toast them.
- Step 3 is fun! Crumble the goat cheese or buy it crumbled:).
- Finally let's add all of the above to a large salad bowl or large serving platter, and drizzle the honey lemon dressing over the prepared salad and toss to combine.
Drizzle and serve
To avoid any sogginess, add just a drizzle of the dressing and lightly toss just before serving. Scatter over some thyme leaves.
Blackberry Avocado Salad with Honey Lemon Vinaigrette
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Ingredients
Salad
- 4 cups mixed greens (such as arugula, spinach or radicchio)
- 2 ripe avocados
- 2 cups fresh blackberries
- ½ red onion
- ½ cup pecans
- ½ cup goat cheese
- fresh herbs for garnish (we used thyme)
Dressing
- 3 tablespoon fresh lemon juice
- 6 tablespoon olive oil extra virgin
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup
- salt and pepper to taste
Instructions
- Wash and dry the salad leaves. Peel, stone and slice the avocado. Wash and dry the blackberries. Slice the red onion. Add the pecans to a dry skillet and toast them. Crumble the goat cheese.
- To a salad bowl or large serving platter add the salad leaves, avocado, blackberries, red onion, pecans and goat cheese.
- Make the dressing: In a small bowl add the lemon juice, extra virgin olive oil, Dijon mustard and honey. Whisk to combine. Taste and add salt and pepper as required.
- Drizzle the dressing over the prepared salad and toss to combine. Scatter over some thyme leaves.
- Serve immediately and enjoy!
Delicious variations to the blackberry salad
- Use leftover smoked chicken or leftover rotisserie chicken to add protein to the salad. Yum!
- Top the blackberry salad with sprouted chia seeds, cherry tomatoes, fresh peach slices, grilled chicken, or steak.
- Poppy seed dressing goes so well with blackberries!
- Any greens you can find at the grocery store. My blackberry salad is amazingly adaptable to the greens and herbs you have on hand. Plus, I often top the salad with cherry tomatoes, fresh peach slices, grilled chicken, or steak. There are so many delicious options!
- I once used lemon olive oil instead of regular oil on this salad and it was amazing!
- If you can find or make blackberry-balsamic vinaigrette - drizzle it on top.
- Add young pea shoots and spinach. Watercress, endive or radicchio also work well.
Storage and leftovers
- Refrigerate the salad: The salad will not keep long once it's dressed as the greens will eventually wilt. Once dressed, any leftovers should be stored in an airtight container and refrigerated.
- Dressing: The Lemon Vinaigrette will typically last up to one week in the fridge if stored in an airtight jar. Shake before using.
More Blackberry Recipes
- Mini Blackberry Cheesecakes
- Blackberry Yogurt Cake
- Galette with Blackberries and Strawberries
- Blackberry Tart
- Blackberry Lime Delight
Lynn says
I use this salad as a base for my lunch prep that also includes chicken or tuna.
Olya says
That sounds like a filling lunch, Lynn!