When summer rolls around, I crave meals that are quick, colorful, and bursting with freshness — and this Blackberry & Avocado Salad with Honey Lemon Vinaigrette delivers just that. The sweet tang of blackberries meets the creaminess of avocado, all balanced with a simple vinaigrette that I swear you’ll want to drizzle on everything. This light, nourishing salad has become a go-to in my lunch rotation — and it just might become yours too. If you’re here for vibrant, nutrient-packed dishes that are fast and full of flavor, subscribe for more recipes like this one — straight from my kitchen to yours.
The Story & Intro
A Summertime Favorite with a Twist
The first time I made this blackberry avocado salad, it was one of those spontaneous “what’s-in-the-fridge” moments. I had ripe avocados begging to be used, a pint of juicy blackberries on the verge of over-ripening, and just enough goat cheese to crumble. I tossed them together with some baby spinach and whisked up a quick honey lemon vinaigrette, hoping for something edible — but what emerged was nothing short of magical.
Every bite was a dance of flavor: creamy avocado, sweet berries, tangy goat cheese, and crunchy pecans — all hugged by the bright acidity of lemon. That afternoon, I sat in the sun with this gorgeous bowl in hand, utterly thrilled by how something so simple could taste so extraordinary. That’s the kind of joy this salad brings.
Why This Recipe is Special
There’s something about combining fruit and cheese that feels indulgent yet light. The blackberries bring a jammy tartness that balances the creamy texture of avocado, while the goat cheese or feta introduces a mild tang. Toasted pecans offer a warm, nutty crunch.
And then there’s the vinaigrette — a whisper of honey, the zing of lemon juice, and that mustardy edge from Dijon. It clings delicately to the greens without overpowering anything.
This salad isn’t just about taste — it’s about texture, color, and emotion. It’s the kind of dish you can throw together on a busy Tuesday or serve proudly at a dinner party.
In fact, it reminds me of my Summer Burrata Salad with Berries, Peaches & Basil — another summer stunner that’s as eye-catching as it is palate-pleasing. And if you loved the Blueberry Peach Feta Salad, this one will hit all the same high notes.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need to craft this blackberry avocado salad:
| Ingredient | Notes |
|---|---|
| 5 oz mixed greens | Or use baby spinach |
| 1/2 avocado | Ripe, sliced thin |
| 1/2 cup fresh blackberries | Washed and dried |
| 1/4 red onion | Thinly sliced (raw or pickled) |
| 1/4 cup goat cheese or feta | Crumbled |
| 1/4 cup toasted pecans | Or walnuts |
| 2 tbsp olive oil | Good quality |
| 1 tbsp lemon juice | Freshly squeezed |
| 1 tsp honey | Or maple syrup for vegan |
| 1/2 tsp Dijon mustard | Adds depth |
| Salt & pepper | To taste |
These ingredients form the foundation of the salad, but there’s flexibility built in. Want extra crunch? Add sunflower seeds. Prefer a plant-based dish? Swap the honey and cheese.
Tools and Substitutions
You don’t need anything fancy here — just:
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A small whisk or jar with a lid (for vinaigrette)
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Salad bowl or platter
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Sharp knife
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Cutting board
If you’re out of Dijon, stone-ground mustard will work. No goat cheese? Feta or even blue cheese will lend great flavor. And if you want to make this heartier, try adding grilled chicken or chickpeas.
For more creamy, simple ideas using avocado, you might enjoy the Avocado Feta Toast — it’s an effortless pairing that echoes the freshness here. And speaking of avocado perfection, the Caprese Stuffed Avocados with Balsamic Glaze offer another creative twist.
Cooking Instructions & Tips
Step-by-Step Method
Step 1: Make the Vinaigrette
In a small bowl or lidded jar, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until emulsified or shake vigorously.
Step 2: Build the Salad
On a large platter or in a bowl, layer the mixed greens. Top with sliced avocado, blackberries, red onion, crumbled cheese, and toasted pecans.
Step 3: Dress and Season
Drizzle the vinaigrette over just before serving. Crack some fresh black pepper on top.
Step 4: Serve Immediately
Freshness is key here — serve right away to enjoy the contrast of textures.
Tips & Tricks to Perfect It
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Use ripe but firm avocado to avoid mushiness.
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Pickle your onions in advance for added tang and color contrast.
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Toast your nuts in a dry skillet for 3–5 minutes — it makes a world of difference.
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For gatherings, assemble everything but avocado and dressing ahead of time.
Reminiscent of a good Greek Potato Salad or the sweet-savory contrasts in a Pear and Pomegranate Spinach Salad, this dish blends layers of flavor effortlessly.
Serving, Storing & Pairing
What to Serve With It
This blackberry avocado salad is a stunning lunch on its own or a standout side. It pairs beautifully with:
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Grilled chicken or salmon
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Sourdough toast with whipped butter
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Chilled sparkling lemonade
For a summery combo, try it alongside Strawberry Spinach Salad — the fruit-forward theme will sing. Or serve with a simple Greek Cucumber Tomato Feta Salad to keep things Mediterranean and fresh.
How to Store and Reheat
This salad is best served fresh. If needed:
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Undressed salad keeps well in an airtight container for up to 1 day.
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Vinaigrette stores in the fridge for 3–5 days — just shake before use.
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Avoid storing dressed salad — it will wilt quickly.
For make-ahead purposes, prep components separately. Assemble right before eating.
FAQ Section
Can I use frozen blackberries?
Fresh is best, but thawed frozen berries work if gently patted dry.
Is there a vegan version?
Yes! Use maple syrup instead of honey and skip the cheese or use vegan feta.
What’s the best green for this salad?
Baby spinach, arugula, or a spring mix all shine here.
Can I use balsamic vinaigrette instead?
You can, though the honey lemon version truly enhances the berry flavor.
Is this keto-friendly?
Yes — with only 12g of carbs per serving, it fits many low-carb lifestyles.
Conclusion
This blackberry avocado salad with honey lemon vinaigrette is my warm-weather essential — a celebration of sweet, savory, creamy, and crisp in every forkful. It’s the kind of dish that invites conversation and compliments, yet is easy enough for a Tuesday lunch.
If you enjoy salads that double as art on a plate, you’ll also love my Watermelon Salad with Cucumber and Feta or the bold bite of this Balsamic Steak Gorgonzola Salad.
Try it, savor it, and let me know how it turned out.
Did you fall in love with this Blackberry Avocado Salad? Rate the recipe, drop your thoughts in the comments, and pin it to your summer boards on Pinterest. Every save and share supports this small kitchen.
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Blackberry & Avocado Salad with Honey Lemon Vinaigrette
- Total Time: 10
- Yield: 2 servings
- Diet: Vegetarian
Description
Blackberry & Avocado Salad with Honey Lemon Vinaigrette is a vibrant, quick 10-minute salad layered with creamy avocado, juicy blackberries, tangy cheese, crunchy pecans, and a sweet-tart homemade vinaigrette.
Ingredients
• 5 oz mixed greens or baby spinach
• 1/2 avocado, sliced
• 1/2 cup fresh blackberries
• 1/4 small red onion, thinly sliced (raw or pickled)
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted pecans or walnuts
• Freshly cracked black pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste
Instructions
1. In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
2. In a large mixing bowl or on a platter, layer the greens, avocado slices, blackberries, red onion, goat cheese or feta, and toasted pecans.
3. Drizzle the honey lemon vinaigrette over the salad just before serving.
4. Finish with freshly cracked black pepper and serve immediately.
Notes
– Maple syrup can replace honey for a vegan version.
– Swap goat cheese with feta or omit for dairy-free.
– Toasted almonds or sunflower seeds work great instead of pecans.
– Add grilled chicken or chickpeas for protein.
– Best served immediately; store components separately if prepping ahead.
- Prep Time: 10
- Method: No-Cook
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5
- Sodium: 230
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 7
- Cholesterol: 15