Description
A refreshing and colorful salad featuring sweet blackberries, tart apples, creamy avocado, and crisp fennel, perfect for summer gatherings.
Ingredients
Scale
- 5 oz spring greens (spinach, arugula, or baby kale; about 10 cups)
- 1 large fennel bulb
- 1 large green apple
- 1 large avocado
- 3 small shallots
- 1/3 cup crumbled goat cheese
- 1/4 cup pistachios
- 3 cups blackberries
- Zest from 1 lemon
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- 3 garlic cloves (pressed or grated)
- Salt and pepper (to taste)
- 1 tbsp fresh thyme
- 1 tbsp poppy seeds
Instructions
- Whisk together the lemon juice, olive oil, Dijon mustard, maple syrup, pressed garlic, salt, and pepper until smooth.
- Add the lemon zest and fresh thyme to the dressing, stirring until well combined. Let it sit for about 10 minutes.
- Slice the fennel bulb and shallots, adding them to a large mixing bowl.
- Dice the avocado and apple, tossing the apple with a squeeze of lemon juice to prevent browning.
- Rinse the blackberries gently and dry them carefully.
- Add the spring greens to the mixing bowl, followed by the sliced fennel, shallots, apple, avocado, and blackberries.
- Drizzle the dressing over the salad and gently toss using salad tongs until everything is coated.
- Sprinkle with goat cheese, pistachios, and poppy seeds just before serving.
Notes
For best flavor, chill the ingredients before assembly. Serve immediately after dressing to prevent wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg