Ingredients
Scale
- 4 cups fresh arugula
- 1 cup fresh blackberries
- 1 cup fresh strawberries, sliced
- 1 ripe avocado, diced
- 1/4 cup sliced almonds (optional)
- 2 tablespoons honey or agave syrup
- 2 tablespoons balsamic glaze
- Juice of 1 lemon
- Salt and freshly ground pepper to taste
Instructions
- Thoroughly wash the arugula, blackberries, and strawberries. Dry them using a salad spinner or clean towel. Slice the strawberries and set aside.
- Cut the avocado in half, remove the pit, and dice the flesh. Toss the avocado pieces with lemon juice to prevent browning.
- In a large bowl, layer the arugula, berries, and avocado. Gently toss to combine.
- Sprinkle sliced almonds over the salad. Drizzle honey-balsamic dressing. Season with salt and pepper, then toss lightly to coat evenly.
Notes
- Prepare the salad just before serving to maintain freshness.
- Keep avocado separate if making ahead, and add it right before serving.
- For extra flavor, add crumbled feta, fresh herbs like mint, or substitute berries with peaches or grapes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg