Description
A refreshing and easy-to-make summer salad featuring arugula, blackberries, avocado, cucumber, feta, and hazelnuts, topped with a zesty lime mint vinaigrette.
Ingredients
Scale
- 5 cups arugula
- 1 cup blackberries
- ¾ cup blueberries
- 1 avocado, diced
- 1½ cups cucumber, sliced thinly
- ⅓ cup feta cheese
- ⅓ cup toasted hazelnuts
- 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
- Freshly cracked black pepper, to taste
Instructions
- Whisk together olive oil, lime juice, maple syrup, chopped mint, salt, and pepper to create the vinaigrette. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine arugula, blackberries, blueberries, cucumber, diced avocado, feta cheese, and toasted hazelnuts.
- Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Serve immediately for the best texture and freshness.
Notes
- Dress the salad just before serving to prevent sogginess.
- Substitute arugula with spinach or baby kale if preferred.
- Use vegan feta for a dairy-free version.
- To toast hazelnuts, place in a dry skillet over medium heat for 5–7 minutes until fragrant.
- Prep the dressing ahead of time and store it separately for meal prep.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 536
- Sugar: 9 g
- Sodium: 576.2 mg
- Fat: 51.5 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 21.1 g
- Fiber: 7.3 g
- Protein: 2.8 g
- Cholesterol: N/A