Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
This isn't just a salad; it’s a masterclass in contrast. Velvety avocado slices meet the bold, tart pop of sun-ripened blackberries, all nestled in a bed of crisp, nutrient-dense greens. Topped with creamy feta and toasted pecans, it’s a sophisticated balance of earthy, sweet, and savory notes designed to elevate your table.
Ingredients
The Salad
• Base: Fresh baby spinach and arugula blend
• Fruit: Whole blackberries and sliced avocado
• Crunch: Toasted pecan halves
• Zest: Thinly sliced red onion (pickled or raw)
• Cream: Crumbled feta cheese
• Garnish: Fresh oregano or thyme sprigs
Blackberry Vinaigrette
• Fruit: 1/2 cup fresh blackberries (muddled/strained)
• Acid: Red wine vinegar or balsamic glaze
• Oil: Extra virgin olive oil
• Sweetener: Pure honey or maple syrup
• Seasoning: Dijon mustard, salt, and cracked black pepper
This isn't just a salad; it’s a masterclass in contrast. Velvety avocado slices meet the bold, tart pop of sun-ripened blackberries, all nestled in a bed of crisp, nutrient-dense greens. Topped with creamy feta and toasted pecans, it’s a sophisticated balance of earthy, sweet, and savory notes designed to elevate your table.
Ingredients
The Salad
• Base: Fresh baby spinach and arugula blend
• Fruit: Whole blackberries and sliced avocado
• Crunch: Toasted pecan halves
• Zest: Thinly sliced red onion (pickled or raw)
• Cream: Crumbled feta cheese
• Garnish: Fresh oregano or thyme sprigs
Blackberry Vinaigrette
• Fruit: 1/2 cup fresh blackberries (muddled/strained)
• Acid: Red wine vinegar or balsamic glaze
• Oil: Extra virgin olive oil
• Sweetener: Pure honey or maple syrup
• Seasoning: Dijon mustard, salt, and cracked black pepper