Berry Avocado Salad Recipe

Toast almonds

Place a small skillet over medium heat. Add sliced almonds and 1 tsp butter or oil. Stir frequently for 3–5 minutes until fragrant and lightly golden. Transfer to a plate to cool so they stop browning.

Whisk dressing

In a small bowl or jar combine 1.5 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1/2 tsp Dijon, 1 tsp honey (or maple), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk briskly (or shake in a jar with a lid) until emulsified. Taste and adjust seasoning — add a touch more honey if too sharp, or a pinch more salt if it tastes flat.

Rinse and dry the spring mix and arugula thoroughly (use a salad spinner or pat dry with towels). Place greens in a large salad bowl.

Thinly slice the apple into matchsticks or thin wedges and immediately toss with 1 tablespoon lemon juice to prevent browning and to add brightness. Add apple to the bowl with greens.

Slice red onion very thin (use a mandoline or sharp knife) and separate into rings. If you prefer a milder onion flavor, briefly soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl.

Halve, pit and slice the avocado. Lightly toss the avocado slices with a small squeeze (about 1 tsp) of lemon juice to keep color and flavor.

Make sure blueberries are rinsed, drained, and patted dry. Set aside.

Pour about half of the vinaigrette (reserve more to serve on the side) over the greens, apples and onions in the large bowl. Gently toss using salad tongs or clean hands to coat evenly without bruising the leaves. Taste and add more dressing if desired.

Transfer the dressed greens to a serving platter or divide among 4 plates.

Arrange avocado slices on top of the dressed greens. Scatter the blueberries and the toasted almonds evenly over the salad.

Crumble the goat cheese over the salad in small pieces so each bite gets some creamy tang.

Finish with a light grind of black pepper and, if desired, a tiny drizzle of the remaining balsamic vinaigrette or a few drops of aged balsamic for contrast.

Serve immediately so the avocado stays fresh and the almonds remain crunchy. Provide extra dressing on the side for guests who want more.