Why You’ll Love This Recipe
I admire how this salad effortlessly strikes the perfect balance of sweet, tangy, creamy, and crunchy. The honey‑lemon dressing brings everything together, while blackberries burst with freshness and avocado rounds out the texture. It’s impressive enough for guests yet quick enough for everyday meals, and I find it especially satisfying during warmer months.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh blackberries
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Ripe avocado, sliced or cubed
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Mixed salad greens (e.g., baby spinach, arugula, or spring mix)
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Optional add-ins: sliced red onion, toasted nuts (almonds, pecans, or walnuts), crumbled goat cheese or feta
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Olive oil
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Fresh lemon juice
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Honey
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Dijon mustard
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Salt and freshly ground black pepper
Directions
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In a small bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until the vinaigrette is smooth and emulsified.
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In a large salad bowl, combine mixed greens, fresh blackberries, sliced or cubed avocado, and any optional add‑ins I choose.
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Drizzle the honey‑lemon vinaigrette over the salad just before serving.
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Gently toss to coat all ingredients, being careful not to mash the avocado or crush berries.
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Taste and adjust seasoning—adding more lemon juice, honey, or salt as needed.
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Serve immediately, enjoying the vibrant contrast of flavors and textures.
Servings and timing
Serves 2–4 as a side or light main.
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Prep time: ~10 minutes
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Total time: ~10 minutes
Variations
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Greens swap: I sometimes use kale or butter lettuce instead of mixed greens for a different texture.
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Fruit mix‑ins: I add thinly sliced strawberries or mandarin segments for extra sweetness.
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Nut-free option: I skip nuts and add seeds like pumpkin or sunflower for crunch.
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Cheese choice: Goat cheese adds creaminess, feta brings tang, or I go dairy‑free by omitting cheese entirely.
Storage/reheating
I prefer to eat this salad fresh, as the dressing can wilt the greens and soften the berries over time. If needed, I store components separately: greens in one container and blackberries/avocado in another, then toss them together with freshly whisked vinaigrette. Consume within a few hours for best texture and flavor.
FAQs
Can I prep the salad ahead of time?
Yes—I’ll wash and dry the greens ahead of time and store them in a sealed container. I keep blackberries and avocado separate until ready to serve, then toss with the dressing.
How do I prevent avocado from browning?
I squeeze a little extra lemon juice over avocado right after slicing—it helps slow oxidation and keeps it looking fresh.
Is there a substitute for honey?
Yes, I use maple syrup or agave nectar if I want a vegan-friendly sweetener in the vinaigrette.
Can I make this gluten-free?
Absolutely. All ingredients are naturally gluten-free, but I double-check that any added components (like cheese or mustard) are labeled gluten-free.
What protein pairs well with this salad?
I enjoy topping it with grilled chicken, shrimp, tofu, or even a soft‑boiled egg to make it a satisfying main dish.
Conclusion
This Blackberry and Avocado Salad with Honey Lemon Vinaigrette is one of my favorite fresh, colorful, and flavorful dishes. Whether I’m looking for a vibrant side, a quick lunch, or a crowd-pleasing starter, it hits the spot every time. I hope it becomes a go‑to in your kitchen, too!
PrintBlackberry and Avocado Salad with Honey Lemon Vinaigrette
This refreshing blackberry avocado salad is tossed with greens and drizzled with a zesty honey lemon vinaigrette for the perfect summer side.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Yield: Serves 2–4
- Category: Salad, Side Dish, Light Main
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fresh blackberries
Ripe avocado, sliced or cubed
Mixed salad greens (baby spinach, arugula, or spring mix)
Optional: sliced red onion, toasted almonds, pecans, or walnuts, goat cheese or feta
For the vinaigrette:
Olive oil
Fresh lemon juice
Honey
Dijon mustard
Salt
Freshly ground black pepper
Instructions
In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
In a large bowl, combine greens, blackberries, avocado, and any optional toppings.
Drizzle salad with vinaigrette just before serving.
Gently toss to coat ingredients without crushing avocado or berries.
Taste and adjust seasoning if needed.
Serve immediately.
Notes
Greens: Try kale or butter lettuce instead of spring mix.
Fruits: Add strawberries or mandarin oranges for extra sweetness.
Nut-free: Use pumpkin or sunflower seeds for crunch.
Cheese swap: Use goat cheese, feta, or skip for dairy-free.
Make-ahead: Store components separately; combine just before serving.
