The only thing better than discovering blackberries on sale is discovering that they are also the sweetest and juiciest blackberries you’ve ever tasted. The next time this happens to you (I hope it’s soon!) than you should buy up the crate. You’ll have enough to eat plain, until your fingers are stained purple, and enough to make this incredible salad.
The players: peppery arugula, zesty lime, fresh mint, sweet blackberries, creamy avocado, roasted pumpkin seeds and crunchy jicama. This is good y’all. If you don’t like arugula (but try another bite please?) this would be just as delicious with butter lettuce or spinach. Just make sure your blackberries are sweet and ripe and you’ll be a happy eater.
This salad is the perfect side to so many things you could (should) grill out for dinner tonight. Citrus salmon, juicy pork chops, green chili burgers, bone in chicken thighs, to name a few ideas. You could just as well have a few extra servings of this salad and call it good (maybe throw on some goat cheese for a little more heartiness?). Oh, and serve alongside a crusty loaf of bread? May I come over for dinner please?
Avocado Arugula Salad with Blackberry Lime Mint Dressing
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Description
Peppery Arugula and creamy avocado with a sweet, minty, blackberry lime dressing!
Ingredients
- 2 tablespoons of avocado oil (olive oil works well too)
- 5 tablespoons of lime juice (from 3 large limes)
- 10 oz blackberries, divided
- 18 large mint leaves, divided
- 5 ounces arugula (or other leafy green), large stems removed
- 1/2 cup,, roasted, salted pumpkin seeds
- 1 large avocado, sliced
- 1/2 cup jicama, chopped
Instructions
- Blend the oil, lime juice, 6 oz blackberries, and 8 mint leaves until creamy. Strain the seeds through a fine mesh sieve. Season to taste with a pinch of salt and refrigerate until ready to use. If the blackberries are extra tart, add a touch of honey to sweeten the dressing.
- Layer arugula, 4 oz blackberries (cut in half), 10 leaves of mint (slivered), pumpkin seeds, avocado, and jicama and squeeze any remaining lime juice from the limes you used to make the dressing. Toss with the dressing and serve!
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