Blackberry & Avocado Salad with Honey Lemon Vinaigrette

Juicy blackberries, creamy avocado, salty feta and buttery toasted pecans come together in a bright, honey-lemon dressing that tastes elegant—not odd at all.

Ingredients

• 2 cups fresh baby spinach, loosely packed
• 1 cup fresh blackberries
• 1 ripe avocado, sliced
• 1/4 red onion, very thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup pecans, roughly chopped
• 1 tbsp chopped fresh mint (optional)
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, but great if you have it)
• 2 tsp honey
• 1 small garlic clove, finely grated or minced (optional)
• 1/4 tsp fine salt
• Black pepper, to taste

Method

• 1

  Step 1: Toast the pecans

  Heat a dry skillet over medium heat. Add pecans and toast, shaking/stirring often, until fragrant and slightly deeper in color, 3–5 minutes. Tip onto a plate to cool (this keeps them crisp).

• 2

  Step 2: Quick-soak the onion (softens the bite)

  Put sliced red onion in a small bowl and cover with cold water. Let stand 5 minutes, then drain well and pat dry (this keeps the salad from getting watery).

• 3

  Step 3: Make the vinaigrette

  In a small bowl or jar, whisk/shake together olive oil, lemon juice, honey, salt, pepper, and garlic (if using) until emulsified and slightly thickened. Taste: it should be bright-sweet; add a pinch more salt or a few drops more lemon if needed.

• 4

  Step 4: Assemble

  In a large bowl, add spinach, drained onion, and half the vinaigrette. Toss gently to lightly coat the leaves.

• 5

  Step 5: Finish and serve

  Transfer to a serving bowl/plates. Top with blackberries and avocado slices. Scatter over feta, toasted pecans, and mint (if using). Drizzle with remaining vinaigrette and finish with a crack of black pepper. Serve immediately while the pecans are crisp.

Tips

• **Not odd—balanced:** Blackberries bring tart-sweet, feta adds salty tang, avocado adds richness, and lemon keeps it all lively.
• **Prevent avocado browning:** Slice avocado right before serving; if needed, lightly brush/sprinkle with a little lemon juice.
• **Make-ahead:** Toast pecans and mix vinaigrette up to 3 days ahead. Assemble just before serving (dress spinach at the last moment).
• **No feta?** Skip it, or use a little extra salt in the dressing to compensate.
• **Serving ideas:** Excellent alongside grilled chicken or salmon, or with warm crusty bread for a light meal.

Nutrition (per serving, estimate)