Name: Blackberry Avocado Salad that's Fresh and Flavorful
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups mixed baby greens or arugula; 1 ripe avocado, sliced; 1 cup fresh blackberries; 1/2 cup fresh raspberries (optional); 1/4 cup crumbled feta cheese; 1/3 cup raw or roasted pecans; 1/4 small red onion, thinly sliced; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp honey; Salt and cracked black pepper to taste

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There’s something magical about tossing together a meal that feels like sunshine in a bowl—this Blackberry Avocado Salad does exactly that.

As a busy mom and self-declared salad whisperer, I’m always chasing those quick wins in the kitchen that are light, fresh, and bursting with flavor. This one checks all the boxes.

Perfect for hectic weekdays or a lazy weekend lunch, it’s a beautiful balance of creamy avocado, sweet berries, and crunchy pecans.

Whether you’re feeding picky eaters or just craving something vibrant, this salad is like a love letter to your taste buds—and your health.

Why You’ll Love This Blackberry Avocado Salad

This Blackberry Avocado Salad is your new go-to when you need something fresh, fast, and totally satisfying.

It’s ready in just 10 minutes, doesn’t need a stove, and tastes like summer on a fork.

The sweet berries, creamy avocado, and tangy lemon honey vinaigrette create the kind of magic that makes clean eating feel like a treat—not a chore.

Ingredients Blackberry Avocado Salad

Let’s talk about the fresh, feel-good ingredients that make this Blackberry Avocado Salad a total winner.

Mixed baby greens or arugula: These are the base of your salad—tender, peppery, and full of nutrients. Choose what suits your taste best.
Ripe avocado: Creamy, dreamy, and packed with healthy fats. Choose one that yields slightly to pressure for perfect slices.
Fresh blackberries: Juicy and sweet, they bring a pop of color and antioxidants to the mix.
Fresh raspberries (optional): Add these for a little extra color and tartness. Totally optional, but totally delicious.
Crumbled feta cheese: Salty, tangy, and creamy—it balances the sweetness of the fruit beautifully.
Pecans: Crunchy and rich. You can use them raw or toast them for deeper flavor. Walnuts or almonds work too.
Red onion: Thinly sliced for a mild bite. If raw onion feels too strong, soak the slices in cold water for 10 minutes first.
Olive oil: The base of the vinaigrette—go for extra virgin if you can for the best flavor.
Lemon juice: Adds brightness and tang to the dressing. Freshly squeezed makes all the difference.
Honey: Just a touch of natural sweetness to balance the citrusy zing. Maple syrup works in a pinch.
Salt and cracked black pepper: To taste. Don’t skip these—they pull all the flavors together.

All the exact measurements and a printable recipe card are waiting for you at the bottom of this post. Trust me—you’ll want to make this one again and again!

How to Make Blackberry Avocado Salad

This Blackberry Avocado Salad comes together in just minutes, but it tastes like something you’d get at a cozy café on a sunny afternoon.

Whether you’re making it for a quick healthy power lunch idea or a light dinner, follow these easy steps.

Step 1 – Make the Lemon Honey Vinaigrette

In a small bowl, whisk together the olive oil, fresh lemon juice, and honey.

Add a pinch of salt and freshly cracked black pepper. Stir until smooth and golden—this bright and tangy dressing brings it all together.

It’s the heart of this clean eating salad bowl, so don’t skip it!

Step 2 – Prepare and Arrange the Greens

Grab a large salad bowl or platter and spread the baby greens or arugula across the base.

I usually fluff them gently with my hands to add a little volume—it makes the salad feel more abundant and fancy.

These leafy greens create a nutrient-rich salad recipe foundation that’s both vibrant and satisfying.

Step 3 – Add the Avocado and Berries

Slice the ripe avocado and nestle the pieces into the greens like little green boats of creamy goodness.

Then scatter the blackberries (and raspberries if you’re using them) on top.

This combo gives your avocado berry salad a burst of color and that sweet-tart punch we all love.

Step 4 – Sprinkle with Feta and Pecans

Next, crumble the feta cheese over the top like a snowfall of flavor.

Add your pecans—raw or toasted, your call. Toasting brings out a nutty aroma that makes this fresh summer salad recipe even more irresistible.

I sometimes sneak a few extra pecans straight from the pan—chef’s treat!

Step 5 – Dress and Toss the Salad Gently

Drizzle the lemon honey vinaigrette evenly over the salad, letting it sink into every nook and cranny.

Toss just enough to coat everything without bruising the berries or avocado.

Serve it up right away for the freshest taste and best texture—this salad doesn’t like to wait around!

Tips for Success

Use a ripe but firm avocado—it should yield slightly when pressed without feeling mushy.
Toast the pecans in a dry skillet for 3–5 minutes to deepen their flavor and add crunch.
Dress the salad just before serving to keep the greens crisp and the berries plump.
Slice red onion thinly and soak in water for 10 minutes to mellow the sharpness.
Double the vinaigrette—it’s delicious on grilled chicken or other fresh summer salad recipes too!

Equipment Needed

Large salad bowl or platter: For assembling and serving your salad beautifully.
Small mixing bowl: Perfect for whisking up that tangy lemon honey vinaigrette.
Sharp knife: To slice avocado and red onion cleanly and easily.
Cutting board: Keep your prep clean and organized.
Whisk or fork: Use either to blend your dressing until smooth and glossy.

Variations

Add grilled chicken or shrimp: Turn this Blackberry Avocado Salad into a protein-packed meal by topping it with grilled chicken or shrimp—it’s a healthy power lunch idea that keeps you full longer.
Swap the greens: No arugula? No problem. Try baby spinach, romaine, or even kale massaged with a little olive oil for a heartier bite.
Use goat cheese instead of feta: Goat cheese adds a creamy tang that pairs beautifully with the berries and gives your avocado berry salad a gourmet twist.
Make it vegan: Simply skip the cheese or use a plant-based alternative, and swap maple syrup for honey in the lemon honey vinaigrette.
Switch up the nuts: Walnuts, sliced almonds, or even sunflower seeds can stand in for pecans—perfect if you’re working around allergies or pantry limitations.
Add grains for extra heartiness: Toss in a scoop of cooked quinoa or farro to turn this nutrient-rich salad recipe into a more filling, clean eating salad bowl.
Try other berries: Blueberries or sliced strawberries bring their own magic and work just as well if you’re out of blackberries or raspberries.

Serving Suggestions

Serve alongside a bowl of chilled gazpacho or a slice of crusty sourdough for a refreshing summer lunch.
Pair it with a sparkling lemonade or a crisp white wine for a light and elegant meal.
Plate it on a large white platter to showcase the vibrant colors—presentation counts!

Frequently Asked Questions (FAQs)

Q: Can I make this avocado berry salad ahead of time?

A: You can prep most of the ingredients ahead—wash the greens and berries, make the lemon honey vinaigrette, and toast the pecans.

But I recommend slicing the avocado and dressing the salad just before serving. That way, everything stays bright, fresh, and flavorful.

If you’re packing it for later, keep the vinaigrette separate and add it right before eating for the best texture.

Q: What other fruits can I use in this fresh summer salad recipe?

A: Absolutely! This salad is pretty flexible.

Try blueberries, sliced strawberries, or even pomegranate seeds for a fun twist.

I’ve even used diced mango or grilled peaches when I had them on hand—each one brings its own sweet, juicy charm to this clean eating salad bowl.

Q: Is this a good healthy power lunch idea for work?

A: Oh yes—this is one of my favorite healthy power lunch ideas!

It’s light but filling, packed with fiber, healthy fats, and antioxidants to keep your energy up all afternoon.

Just pack the vinaigrette separately and maybe toss in some grilled chicken or quinoa for extra staying power.

Q: How do I keep the avocado from browning?

A: Great question! Avocados are a bit high-maintenance, aren’t they?

To slow browning, slice the avocado just before serving. If you must prep it earlier, brush the cut sides with lemon juice and store them tightly wrapped or in an airtight container.

It won’t stay perfect forever, but the citrus helps a lot.

Q: What’s the best way to toast pecans for a clean eating salad bowl?

A: Toasted pecans add such a lovely crunch and depth of flavor.

Just toss them into a dry skillet over medium heat. Stir frequently for 3–5 minutes until they smell nutty and darken slightly.

Be careful—they go from golden to burnt in the blink of an eye, so keep a close watch!

Final Thoughts

Bringing this Blackberry Avocado Salad to the table always feels like a small celebration—of color, of flavor, and of nourishing ourselves with real, beautiful food.

It’s the kind of recipe that reminds me healthy can also be joyful, quick, and absolutely crave-worthy.

Whether you’re making it for a weekday lunch or sharing it with friends, this salad brings sunshine to every bite.

Honestly, it’s one of those dishes that makes clean eating feel indulgent.

So go ahead—grab your greens, swirl that vinaigrette, and savor something truly fresh and flavorful today.

Blackberry Avocado Salad that’s Fresh and Flavorful