Blackberry, Avocado & Arugula Salad
A fresh and vibrant vegan salad featuring sweet blackberries, creamy avocado, and peppery arugula.
Equipment
- Salad bowl
- Knife
- Cutting board
- Whisk
- Skillet
Ingredients
- 4 cups Arugula
- 1 cup Blackberries
- 1 Avocado sliced
- 1/4 cup Almonds toasted
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- from half a lemon Lemon juice
- to taste Salt
- to taste Pepper
Instructions
- Wash and dry the arugula thoroughly.
- Slice the avocado and set aside.
- Toast the almonds in a dry skillet until golden.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper.
- In a large bowl, combine arugula, blackberries, and avocado.
- Drizzle the dressing over the salad and toss gently.
- Sprinkle toasted almonds on top before serving.
Notes
Using fresh, seasonal ingredients will enhance the flavor of this salad. Adjust the dressing to your taste preferences.