This summery salad makes the most of fresh produce with an arugula base, fresh blackberries, blueberries, cucumber, avocado, hazelnuts, vegan feta and a lime mint vinaigrette.
It's not officially summer yet, but it's been sunny and 80˚+ every day for the last two weeks, so we're diving into summer recipes head first!
I've been big on salads this month, probably due to a lack of desire to turn on the oven or grill. I love a good salad with plenty of components. This blackberry avocado arugula salad is no exception!
If you haven't tried putting berries in a salad before, you're really missing out. They add texture and the perfect amount of sweetness. Blackberries and blueberries pair particularly well with refreshing cucumbers, creamy avocado and zesty arugula.
Vegan feta-style cheese adds saltiness, hazelnuts add crunch and a refreshing lime mint vinaigrette brings it all together.
Add a grilled protein (tofu, chicken or shrimp), beans (white beans or chickpeas) or a grain (quinoa, wild rice) for a more filling meal. If you plan to prep this salad ahead of time, wait to add the dressing until just before serving.
Ingredients
- Arugula: baby arugula is the perfect choice for this salad.
- Blackberries and Blueberries: use both, or one or the other.
- Cucumber: thinly slice into rounds or use a peeler to make into ribbons.
- Avocado: the riper, the better! Dice for even distribution.
- Vegan feta: look for a vegan feta substitute at your specialty store. It adds so much! Regular feta works too if you're not vegan.
- Hazelnuts: chopped, toasted or un-toasted.
- Lime Mint Vinaigrette: Whisk together a simple combination of olive oil, lime juice, mint, salt, pepper and maple syrup or agave.
Substitutions
Feel free to substitute arugula with spinach, baby kale, or another leafy green. Blackberries and blueberries can be swapped with strawberries, raspberries, peaches, nectarines, apricots, or just about any other summer fruit.
Not a fan of hazelnuts? Try swapping with pine nuts, pistachios or pecans.
To make this blackberry avocado arugula salad a bit more filling, add a protein and/or grain. Cooked quinoa or wild rice both make fantastic additions.
I also love adding white beans for a bit of extra plant-based protein. I let them marinade in a few tablespoons of the vinaigrette to soak up extra flavor. You could also top with grilled tofu, or chicken, shrimp or steak if you're not vegan.
Vegan feta is an optional ingredient and it's totally fine if you can't find any. Of course, regular feta is fine, too.
More summer salad recipes you'll love:
- Strawberry Avocado Quinoa Salad
- Summer Vegetable & Wild Rice Salad
- Mexican Street Corn Salad via Foolproof Living
- Watermelon Cucumber Salad
- Berry Spinach Salad with Raspberry Vinaigrette
If you make this vegan blackberry avocado arugula salad recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Blackberry, Avocado and Arugula Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This summery salad makes the most of fresh produce with an arugula base, fresh blackberries, blueberries, cucumber, avocado, hazelnuts, vegan feta and a lime mint vinaigrette.
Ingredients
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1 ½ cups cucumber, sliced thinly
- ⅓ cup vegan or regular feta
- ⅓ cup toasted hazelnuts
Vinaigrette:
- ⅓ cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp maple syrup (or other liquid sweetener)
- 2 tbsp finely chopped fresh mint
- ¾ tsp salt
- Pepper
Instructions
- Whisk together all ingredients for vinaigrette. Taste and adjust seasoning as desired.
- Assemble salad ingredients and toss in vinaigrette. Enjoy fresh.
Notes
Feel free to add a grain (quinoa or wild rice work well) or a protein (white beans, grilled tofu, chicken, etc.)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 9.5 g
- Sodium: 564.2 mg
- Fat: 48.8 g
- Saturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 7.3 g
- Protein: 4.6 g
- Cholesterol: 11.1 mg
Keywords: blackberry arugula salad
Annie
Gorgeous looking salad and delicious!!!
Personally I didn’t care for the maple syrup but everyone loved it.
Sharon
What do you think of using Gorgonzola if you have no feta?...Would love to make this soon!
Lexi
Yes, i'm sure that would work!
Debbie
This salad is wonderful!! So good, My 2 adult kids and I really liked this. Yum!!
Brent Harrison
Thanks Debbie! We have tons of salad recipes so feel free to try a few!
Sofia
Fabulous salad, quick, easy, tasty and colourful. Can highly recommend.
★★★★★
Lexi
Thank you so much, Sofia! We are so glad you enjoyed!
betsy
So fast and easy! I took it to a cookout and they loved it.
★★★★★
Lexi
So glad you enjoyed! Thanks so much for your comment!
Jamila
Great salad, and pretty to look at too! My husband asked me to save the recipe and he's not usually a fan of salads so that says a lot!
★★★★★
Lexi
That's the best feedback! Thanks so much!
Sheppard
This salad is amazing! That dressing is one of the best I’ve made - and so simple. I made it for friends and one said it was the best salad she’d ever had in her life. (I switched the hazelnuts for pine nuts and added grilled salmon.) Thank you!
★★★★★
Lexi
Thank you so much, I'm so glad you enjoyed!
Jeanne Rademacher
This is a FABULOUS salad
I’ve made it for lots of friends and they love it!!
★★★★★
Stephanie
I am IN LOVE with this salad! Genius….
★★★★★