Vegan Blackberry & Avocado Salad with Maple Lemon Vinaigrette

Vegan Blackberry & Avocado Salad with Maple Lemon Vinaigrette is a fresh and light salad. Prepare this salad with mixed salad greens, fresh blackberries, ripe avocado, cucumber, red onion, walnuts or almonds, olive oil, maple syrup, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper. It contains 280 kcal and 4 grams of protein. Takes 15 minutes to prepare this salad. The Vegan Blackberry & Avocado Salad with Maple Lemon Vinaigrette is perfect for lunches, light dinners, summer meals, picnics, brunches, gatherings, and healthy diets. Keep this salad in the refrigerator for one day and store the dressing separately for four days. Pair it with grilled tofu, vegetable skewers, hummus veggie wraps, fresh fruit platters, or avocado corn salad.

STATS:

• Total time: 15 minutes
• Serving size: 1 bowl
• Cuisine: American
• Cooking time: Nil
• Course: Salad
• Diet: Vegan
• Calories: 280 kcal
• Preparation time: 15 minutes
• Serving: 2

EQUIPMENT:

• Large mixing bowl
• Small bowl
• Knife
• Cutting board
• Whisk
• Salad tongs

INGREDIENTS:

SALAD BASE:

• Two cups mixed salad greens
• 1 cup fresh blackberries
• Half cucumber
• 1 large ripe avocado
• Two tbsp chopped walnuts
• Quarter small red onion

MAPLE LEMON VINAIGRETTE:

• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• Quarter tsp salt
• One tbsp maple syrup
• Quarter tsp black pepper
• 1 tsp Dijon mustard
• One tsp lemon zest
• 1 small garlic clove

INGREDIENT NOTES:

MIXED GREENS:

• They are the base of the salad and include freshness and volume. They include lo calories and high fiber to the recipe. You may use kale, baby spinach, or iceberg lettuce as an alternative.

BLACKBERRIES:

• They give natural sweetness and a slightly tart flavor. You may use blueberries, raspberries, or chopped strawberries as per your preference.

AVOCADO:

• It adds creaminess and healthy fats. It also makes the salad more filling and satisfying. You may use mango slices or boiled chickpeas as an alternative.

CUCUMBER:

• It adds crunch and hydration and keeps the salad light and refreshing. You may use zucchini ribbons or celery slices as a substitute.

RED ONION:

• It gives a sharp and slightly spicy flavor that balances sweetness. Use green onions as another choice.

WALNUTS:

• They add crunch and healthy fats and make the salad more textured and filling. Sunflower seeds is a good alternative as well.

OLIVE OIL:

• It includes smooth richness to the recipe. You may use avocado oil or light vegetable oil as another choice.

MAPLE SYRUP:

• It gives natural sweetness and balances the lemon’s acidity. It also keeps the recipe fully vegan. You may use agave syrup or date syrup as a substitute.

DIJON MUSTARD:

• It helps emulsify the dressing and adds depth of flavor. You may use yellow mustard or skip it as per your choice.

INSTRUCTIONS:

1. First, wash all the vegetables and fruits properly.
2. Then slice avocado, red onion, and cucumber into thin pieces.
3. Add the onion, mixed greens, blackberries, and cucumber to the bowl and put avocado slices on top.
4. In a small bowl, include olive oil, maple syrup, black pepper, lemon juice, Dijon mustard, garlic, salt, and lemon zest.
5. Whisk well to make a smooth dressing.
6. Now include the dressing in the salad and toss gently using tongs.
7. Lastly, sprinkle chopped nuts on top.

SERVING SUGGESTIONS:

WARM SIDES:

• Roasted Chickpeas
• Garlic Toast
• Grilled Corn

SNACKS:

• Fruit Bowl
• Cucumber Sticks
• Roasted Nuts

BREAD:

• Toasted Bread
• Flatbread
• Crackers

QUICK EXTRAS:

• Hummus Dip
• Sweet Potato Fries
• Simple Veggie Wrap

TIPS:

• A firm ripe avocado gives the best texture to the salad.
• Include dressing before serving to keep the salad fresh.
• Avoid overmixing so the cherries do not crush.
• Use toasted nuts for better taste and crunch.

STORAGE INFORMATION:

FRIDGE:

• Keep the salad without dressing for 4 days and with dressing for one day.

FREEZER:

• Freezing this salad is not really recommended.

FAQs:

Can I make this salad early?

• Yes, but keep the dressing and avocado in different boxes.

Is this salad fully vegan?

• Yes, your recipe is totally vegan.

Can I include protein?

• Yes, use tofu, chickpeas, or quinoa as per your choice.

Is this salad good for weight loss?

• Yes, it has low calories and high fiber.

NUTRITIONAL INFORMATION:

Calories: 280 kcal

Net carbs: 18 g

Total carbs: 24 grams

Fiber: 7 g

Protein: 4 grams

Iron: 2.1 mg

Calcium: 60 milligrams

Vitamin A: 4200 IU

Sodium: 180 milligrams

Potassium: 620 mg