Dessert

Blackberry Salad with Avocados Recipe

Bylina Carter January 14, 2026January 14, 2026

Introduction

This Blackberry Salad with Avocados is a refreshing and vibrant dish perfect for a light lunch or a colorful side. Combining creamy avocado, sweet blackberries, and tangy goat cheese creates a delightful balance of flavors and textures.

A close-up view of a fresh salad in a white bowl on a white marbled surface, showing a woman's hand pouring golden yellow dressing from a small white cup over the salad. The salad has three main layers: at the bottom, bright green leafy greens and sliced light green avocado; the middle layer includes dark black blackberries and thin rings of purple-red onion; the top layer is sprinkled with white crumbly cheese and brown pecans scattered around. The light from the side highlights the moist texture of the dressing and the fresh ingredients in the bowl. photo taken with an iphone --ar 4:5 --v 7

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 (such as 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, pit, and slice the avocados. Rinse and dry the blackberries. Slice the red onion thinly. Toast the pecans in a dry skillet until fragrant. Crumble the goat cheese into small pieces.
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 ingredients. Toss gently to combine all the flavors.
Step 5: Garnish the salad with fresh thyme leaves or your choice of herbs. Serve immediately and enjoy the fresh, vibrant flavors.

Tips & Variations

For added crunch, substitute pecans with walnuts or almonds.

If you prefer a sweeter dressing, increase honey or use maple syrup as a vegan option.
Try adding grilled chicken or shrimp for a more substantial meal.
Use other fresh berries like blueberries or raspberries if blackberries are not available.

Storage

Store leftover salad components separately in airtight containers for up to 2 days in the refrigerator. Keep the dressing refrigerated as well. Assemble and dress the salad just before serving to maintain freshness and prevent the avocados from browning.

How to Serve

The image shows two white bowls filled with fresh salad placed on a white marbled surface. Each salad has several layers: a base layer of mixed green leaves including spinach and arugula, topped with slices of green avocado arranged neatly on one side, thin rings of pink pickled onions scattered throughout, and whole blackberries clustered in small groups. There are crumbles of white cheese sprinkled evenly and pieces of brown pecans scattered around. The layers are bright and fresh with some black pepper and sea salt flakes sprinkled on top for seasoning. A blue napkin with two silver forks is placed near the bottom left corner, adding to the setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this salad?

Fresh blackberries are best to keep the salad crisp and vibrant, but if using frozen, thaw and drain them well to avoid excess moisture.

How do I prevent the avocado from browning?

To slow browning, toss sliced avocado with a little lemon juice and add it to the salad just before serving. Eating the salad soon after assembling also helps maintain its fresh color.