Description
This refreshing Blackberry Avocado Arugula Salad combines vibrant flavors and textures, with creamy avocado, sweet blackberries, crunchy hazelnuts, and a tangy lime vinaigrette. The addition of vegan feta gives the salad a deliciously creamy, savory bite. Perfect for a light lunch or as a side to your main meal.
Ingredients
Scale
- 1 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup hazelnuts
- 1/2 cup vegan feta
- 1 lime, juiced
- A few sprigs of mint
- 1 cup blackberries
- 4 cups arugula
- 2 tablespoons olive oil (for vinaigrette)
Instructions
- Slice cucumber and avocado.
- Toast hazelnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- In a small bowl, whisk together lime juice, mint, and olive oil to create the vinaigrette.
- In a large bowl, combine arugula, blackberries, cucumber, avocado, toasted hazelnuts, and vegan feta.
- Drizzle the vinaigrette over the salad and toss gently before serving.
Notes
- If you prefer a bit more crunch, you can add pumpkin seeds or sunflower seeds.
- For added sweetness, consider drizzling with a little honey or maple syrup along with the vinaigrette.
- This salad is best served fresh but can be stored in the fridge for up to 1 day.
- Prep Time: 4 servings
- Cook Time: 15 minutes