This Blackberry and Avocado Salad with Honey Lemon Vinaigrette is a fresh, vibrant dish that’s perfect for warm-weather meals or anytime I want something light yet satisfying. The juicy blackberries bring a burst of sweetness, while creamy avocado adds richness and balance. Tossed in a bright, zesty vinaigrette, this salad is refreshing, colorful, and full of flavor in every bite.

Why You’ll Love This Recipe

I love this salad because it’s as beautiful as it is delicious. The contrast of sweet blackberries, buttery avocado, and crisp greens is incredibly satisfying. The honey lemon vinaigrette ties it all together with a tangy-sweet finish that doesn’t overpower the fresh ingredients. It’s quick to throw together, easy to customize, and always makes a stunning side or light main dish. Whether I’m serving it at a brunch, packing it for lunch, or enjoying it on the patio, it always feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Fresh blackberries
Avocado, diced or sliced
Mixed greens (such as arugula, baby spinach, or spring mix)
Cucumber, thinly sliced
Red onion, thinly sliced
Feta or goat cheese (optional)
Toasted almonds or walnuts (optional, for crunch)

For the honey lemon vinaigrette:

Fresh lemon juice
Olive oil
Honey
Dijon mustard (for a touch of tang and emulsification)
Salt and black pepper

Directions

I start by preparing the vinaigrette: I whisk together lemon juice, honey, Dijon mustard, salt, and pepper, then slowly drizzle in the olive oil while whisking until it emulsifies.
In a large salad bowl, I add the mixed greens, blackberries, avocado, cucumber, and red onion.
I gently toss everything with the vinaigrette until lightly coated.
I sprinkle crumbled feta or goat cheese on top, along with toasted nuts if I’m using them.
I serve the salad immediately while the avocado is fresh and the greens are crisp.

Servings and timing

This recipe serves 2 as a main dish or 4 as a side. It takes just 10–15 minutes to prep, making it a perfect last-minute salad option.

Variations

Sometimes I add grilled chicken or shrimp to make it more of a meal. I’ve also tossed in quinoa for added texture and protein. If I want a little extra sweetness, I add sliced strawberries or mandarin oranges. For a heartier bite, I swap the greens for baby kale or chopped romaine. And when I’m feeling indulgent, I top it with candied pecans .

Storage/Reheating

Since the avocado can brown and the greens can wilt, I like to assemble this salad fresh. If I need to prep ahead, I store the ingredients separately and dress it just before serving. The vinaigrette keeps well in the fridge for up to 5 days — I just shake or stir it before using.

FAQs

Can I use frozen blackberries?

I recommend fresh blackberries for the best texture. Frozen berries tend to release too much juice and can make the salad soggy.

What’s the best avocado ripeness for this salad?

I use ripe but slightly firm avocados so they hold their shape when tossed and don’t turn mushy in the salad.

Can I make this vegan?

Yes, I skip the cheese or use a plant-based alternative, and make sure the honey in the vinaigrette is swapped with maple syrup or agave.

How do I keep the avocado from browning?

If I need to prep in advance, I toss the avocado slices with a bit of lemon juice to slow oxidation before adding them to the salad.

What protein pairs best with this salad?

Grilled chicken, shrimp, or even seared salmon work beautifully. I’ve also enjoyed it with chickpeas or tofu for a vegetarian option.

Conclusion

Blackberry and Avocado Salad with Honey Lemon Vinaigrette is the kind of dish I turn to when I want something fresh, colorful, and nourishing. It’s quick to make, full of contrast and texture, and easy to adapt to whatever I have on hand. Whether I’m enjoying it as a side or turning it into a full meal, it always brings a burst of brightness to my plate.