Blackberry Walnut Avocado Salad
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
It’s no secret that I make a ton of salads, and this Blackberry Walnut Avocado Salad is a winner in my books. I don’t often think about using blackberries in my recipes, they’re just not my go to fruit, until now. It’s fresh, the berries have a bit of crunch, the avocado is creamy, the dressing is bright – it’s a must make!
Key Ingredients for this Blackberry Walnut Avocado Salad.
This super simple salad has a ton of great flavours, let’s get into it!
Blackberries- Tangy, juicy, tart – they got it all. You can either slice them or leave them whole.
Walnuts – Turns out I’m a massive walnut guy. The darker you toast them, the nutter and almost sweeter they get!
Avocados – They add a ton of creamy texture you won’t want to skip on!
Feta – Adds a nice little salty bite!
Maple Syrup – Used in the dressing, it works so well with the walnuts, avocados and Feta.
Making a maple dijon Dressing.
This is a super easy dressing, all you need is a mason jar, a few simple household ingredients and some elbow grease.
Into a mason jar, add garlic, lemon, dijon, maple syrup, salt, pepper and of course good quality olive oil.
Seal your jar well and give it a really good shake! Shake, shake, shake until it’s fully emulsified. Store it in the fridge for up to 5 days.
Other Great Salad Dressings to check out!
There are a few other salad dressing I think could go really well with this salad. Take a peek and see if you want to switch it up!
Garlic Lemon Dijon Vinaigrette
Other recipes like this Blackberry Walnut Avocado Salad.
If you liked the sound of this recipe, here are a few other salads for you to check out!
Ingredients:
For the Salad
- 6 cups spinach washed
- 1/2 cucumber thinly sliced
- 1 pint blackberries
- 2 avocados sliced
- 1/2 cup toasted walnuts
- 1/2 cup feta crumbled
- 1 1/2 cup chicken cooked and chopped
- 1/2 cup green onions thinly sliced
For the Dressing
- 2 garlic cloves minced
- 1 lemon juiced
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 pinch Kosher Salt
- 1 pinch black pepper
- 1/3 cup olive oil
Instructions:
- Into a large salad bowl, combine spinach, cucumber, black berries, avocado, walnuts, feta, chicken and green onions.
- Into a mason jar add garlic, lemon, dijon, maple syrup, kosher salt, black pepper and olive oil. Seal the jar and shake until fully emulsified.
- Pour your dressing over your salad, toss well and enjoy.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Hi Andy! This recipe looks awesome! Can’t wait to try it. How much Maple Syrup for the dressing? It seems to be missing from the ingredient list. Thanks!
Hi Louise! 2 -3 tablespoons should do the trick! Let me know what you think.
What sauce did you cook your chicken in?
Hi Lora, for this salad, the chicken was kept simple—just cooked with a bit of olive oil, salt, and pepper so it wouldn’t overpower the other flavors. Any leftover chicken will do!