Blackberry Avocado Salad

If you are in the market for a festive salad to serve at your next soiree, look no further. 

This salad is beyond fetching served on a platter or plated individually. I love to serve it alongside white bean soup garnished with fresh rosemary but it pairs well with pretty much any main dish you could imagine. I have a strong feeling you will be serving this right thru spring, summer and beyond.

Simple yet elegant.

The most joyous aspect is it takes only 10-minutes to make and there is no cooking involved. First, the tender greens are tossed with a Champagne Vinegar Dijon dressing, then creamy avocado gets added into the mix along with juicy blackberries and crunchy pistachios. I chose to gently grate a soft Spanish goat cheese and sprinkle it on top but you can certainly omit it for a vegan option. Finish it off with a good crank of black pepper and you are good to go.

Your taste buds are going to thank you.

Blackberry Avocado Salad Recipe

For the salad:
6 cups mixed spring greens
2 ounces goat cheese
1/3 cup raw pistachios, lightly toasted
1 avocado, sliced
1 cup fresh blackberries

For the dressing:
1/4 cup champagne vinegar
1/3 cup extra virgin olive oil
1 tbsp. honey
2 tsp. Dijon mustard
1 garlic clove, freshly minced
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed red pepper
Combine vinegar, honey, dijon, garlic, salt, pepper and red pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Place the greens in a large bowl and toss with the salt and pepper. Add 2 tablespoons of the champagne vinaigrette to the greens and toss well until the all of the greens are coated. Add the goat cheese (if using) on the greens and toss well. Serve the greens in heaping piles on plates and cover with a few spoonfuls of pistachios and extra dressing as desired. Top with avocado and blackberries. Season additionally if necessary.