Ingredients

4 cups mixed greens (such as arugula, spinach, or radicchio)

2 ripe avocados

2 cups fresh blackberries

½ red onion

½ cup pecans

½ cup goat cheese

Fresh herbs for garnish (we used thyme)

3 tablespoons fresh lemon juice

6 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

Salt and pepper to taste

Instructions

Step 1: Wash and dry the salad leaves thoroughly. Peel, stone, and slice the avocados. Wash and dry the blackberries. Slice the red onion thinly. Toast the pecans in a dry skillet over medium heat until fragrant. Crumble the goat cheese.

Step 2: In a large salad bowl or serving platter, combine the mixed greens, sliced avocado, blackberries, red onion, toasted pecans, and crumbled goat cheese.

Step 3: Prepare the dressing by whisking together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.

Step 4: Drizzle the dressing evenly over the salad and gently toss to combine all the ingredients. Scatter fresh thyme leaves or your preferred herbs over the top for garnish.

Step 5: Serve the salad immediately to enjoy the fresh flavors and vibrant textures.

Tips & Variations

For extra crunch, substitute pecans with toasted walnuts or almonds.

Add grilled chicken or shrimp to make this salad a more substantial meal.

If you prefer a sweeter dressing, increase the honey or use a touch more maple syrup.

Try fresh basil or mint as an alternative to thyme for a different herbal note.

Storage

Store leftover salad components separately, keeping the dressing in an airtight container in the refrigerator for up to 3 days. The salad is best assembled just before serving to maintain freshness and avoid sogginess. If you need to prepare ahead, keep the avocado and dressing separate to prevent browning.

FAQs

Can I use frozen blackberries in this salad?

Fresh blackberries are recommended for their firm texture and bright flavor, but if using frozen, thaw them completely and gently drain excess moisture to prevent watering down the salad.

How can I keep the avocado from turning brown?

To slow browning, slice the avocado just before serving and toss it lightly with the lemon juice from the dressing. Keeping the avocado skin on until ready to slice also helps maintain its color.