Fresh, colorful, and bursting with sweet-tart flavor, this Blackberry & Avocado Salad is a beautiful combination of juicy blackberries, creamy avocado, crisp greens, and crunchy nuts. A bright maple-lemon vinaigrette ties everything together with just the right balance of sweetness and acidity. It’s light, refreshing, and perfect for any occasion.
Why You’ll Love This Recipe
- 🌱 Naturally vegan
- 🫐 Sweet and juicy blackberries
- 🥑 Creamy avocado
- 🍋 Bright homemade vinaigrette
- 🥗 Fresh and refreshing
- ⏱️ Ready in about 15 minutes
Perfect For
This salad is perfect for summer lunches, light dinners, brunches, picnics, potlucks, holiday tables, and quick healthy meals.
Common Mistakes to Avoid
- Using overripe avocado — Choose an avocado that’s ripe but still firm.
- Adding the dressing too early — Toss just before serving to keep the greens crisp.
- Overmixing the salad — Gently toss to prevent the blackberries and avocado from breaking apart.
- Skipping the acidity — Lemon juice helps balance the sweetness of the berries and maple syrup.
Required Equipment
- Large salad bowl
- Small bowl or jar
- Whisk
- Knife
- Cutting board
Storage Instructions
For the best texture, store the salad and dressing separately.
The undressed salad can be refrigerated for up to 2 days. The vinaigrette can be refrigerated for up to 1 week.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: None
Total Time: 15 minutes
Servings: 4
Best Season: Spring & Summer
Total Calories (Per Serving): Approximately 280 calories
📝 Ingredients
Salad
- 6 cups mixed greens
- 1½ cups fresh blackberries
- 1 large avocado, diced
- ½ small red onion, thinly sliced
- ½ cup walnuts or pecans, toasted
- ¼ cup pumpkin seeds
- ¼ cup vegan feta, optional
- 2 tablespoons fresh mint, chopped
Maple Lemon Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Prepare the greens.
Wash and thoroughly dry the mixed greens. Place them in a large salad bowl. - Add the blackberries.
Gently add the fresh blackberries. - Prepare the avocado.
Dice the avocado into bite-sized pieces and add it to the bowl. - Add the remaining ingredients.
Add sliced red onion, toasted walnuts or pecans, pumpkin seeds, vegan feta if using, and fresh mint. - Make the vinaigrette.
In a small bowl or jar, combine olive oil, lemon juice, maple syrup, Dijon mustard, lemon zest, salt, and black pepper. - Whisk or shake.
Mix until the dressing is smooth and emulsified. - Dress the salad.
Drizzle the vinaigrette over the salad just before serving. - Toss gently.
Use salad tongs to gently combine everything without crushing the blackberries or avocado. - Serve immediately.
Garnish with a few extra blackberries, nuts, and fresh mint.
Tips for the Best Salad
- Choose firm-ripe avocado so the pieces hold their shape.
- Dry the greens completely so the vinaigrette coats them properly.
- Toast the nuts for 3–5 minutes for deeper flavor.
- Add the dressing right before serving.
- For an extra tangy finish, add a little extra lemon zest.
Nutrition Facts
Per Serving — Approximate
- Calories: ~280
- Fat: ~23 g
- Cholesterol: 0 mg
- Sodium: ~220 mg
- Potassium: ~450 mg
- Total Carbohydrates: ~17 g
- Fiber: ~7 g
- Net Carbs: ~10 g
- Sugars: ~7 g
- Protein: ~5 g
- Calcium: ~55 mg
Nutrition values are approximate and vary depending on the nuts, avocado, and optional vegan feta used.
Notes
- Higher protein: Add chickpeas, grilled tofu, or your favorite vegan chicken.
- Nut-free: Replace nuts with sunflower or pumpkin seeds.
- Extra fruity: Add strawberries, blueberries, or sliced peaches.
- More savory: Add cucumber and roasted chickpeas.
- Gluten-free: Naturally gluten-free when using certified gluten-free ingredients.
- Lower sugar: Reduce the maple syrup or replace it with a suitable sugar-free sweetener.
- Storage: Keep dressing separate and refrigerate.
- Vegan: Yes.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes. Prepare the ingredients ahead, but keep the avocado and dressing separate until serving.
2. Can I use frozen blackberries?
Fresh blackberries are best because frozen berries become soft and release liquid as they thaw.
3. What greens work best?
Mixed greens, baby spinach, arugula, or spring lettuce mix all work beautifully.
4. Can I make the dressing without maple syrup?
Yes. You can omit it or use a small amount of another sweetener.
5. What can I serve with this salad?
It pairs especially well with grilled tofu, roasted vegetables, crusty bread, vegan grain bowls, or a light soup.
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