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Blackberry Avocado Salad with Poppy Seed Dressing

A refreshing and nutrient-dense salad featuring creamy avocado, tart blackberries, crunchy walnuts, and feta on a bed of greens, drizzled with a homemade lemon poppy seed vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 cups mixed greens arugula and spinach mix
  • 1 cup fresh blackberries washed
  • 1 large avocado ripe, sliced
  • 0.5 cup cucumber chopped
  • 0.5 cup walnuts roughly chopped
  • 0.33 cup feta cheese crumbled
Lemon Poppy Seed Dressing
  • 0.33 cup extra virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey optional
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 pinch salt and pepper to taste

Equipment

  • Salad Bowl
  • Small whisk
  • Knife
  • Small Jar

Method
 

  1. Wash and dry the mixed greens thoroughly. Place them in a large salad bowl.
  2. Slice the avocado and fan it out. Chop the cucumber into bite-sized pieces.
  3. Arrange the avocado, blackberries, cucumber, and walnuts on top of the greens.
  4. Sprinkle the crumbled feta cheese over the salad.
  5. In a small jar, combine olive oil, lemon juice, honey, mustard, poppy seeds, salt, and pepper. Shake vigorously to emulsify.
  6. Drizzle dressing over the salad immediately before serving.

Notes

For extra crunch, toast the walnuts in a dry skillet for 3 minutes before adding them. Add grilled chicken for a protein-packed meal.