Blackberry, Avocado and Arugula Salad 

This vibrant salad celebrates the peak of summer produce, combining peppery arugula with juicy blackberries and blueberries, creamy avocado, crisp cucumber, tangy feta, and hearty hazelnuts. Tossed in a refreshing lime‑mint vinaigrette, it's a delightful mix of textures and flavors—sweet, tart, nutty, and fresh—all in one bowl. It’s easy to whip up in about 10 minutes, making it perfect for a fast lunch or a side dish at your next barbecue. Plus, it’s easily customizable to include protein or grains for a more filling meal. 

Ingredients

• 5 cups baby arugula
  
  

• 1 cup fresh blackberries
  
  

• ¾ cup fresh blueberries
  
  

• 1 avocado, diced
  
  

• 1 ½ cups cucumber, thinly sliced
  
  

• ⅓ cup crumbled feta cheese (regular or vegan)
  
  

• ⅓ cup toasted hazelnuts
  
  

Lime‑Mint Vinaigrette:

• ⅓ cup extra‑virgin olive oil
  
  

• 2 Tbsp freshly squeezed lime juice
  
  

• 1 Tbsp maple syrup (or agave or honey)
  
  

• 2 Tbsp finely chopped fresh mint
  
  

• ¾ tsp salt
  
  

• Freshly cracked pepper, to taste
  
  

Directions

1. In a small bowl, whisk together all the vinaigrette ingredients: olive oil, lime juice, maple syrup, mint, salt, and pepper. Taste and adjust seasoning.
   
   

2. In a large salad bowl, combine arugula, blackberries, blueberries, diced avocado, sliced cucumber, feta, and toasted hazelnuts.
   
   

3. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Serve immediately for the best freshness and texture. 

Nutrients

(Per 1‑bowl serving, recipe yields ~4 servings)

• Calories: 536 kcal
  
  

• Fat: 51.5 g
  
  

• Carbohydrates: 21.1 g
  ‑ Sugars: 9 g
  ‑ Fiber: 7.3 g
  ‑ Protein: 2.8 g
  ‑ Sodium: 576 mg