A lovely combination of flavors–fresh, earthy, sweet and salty– this simple, but showstopping salad is a great alternative to your everyday green salad. Serve with grilled chicken or salmon for an easy summer supper or double the recipe for a special occasion lunch. The dressing is so yummy on its own, consider whisking it up to serve with shrimp or veggies for dipping.

Arugula, Avocado and Blackberry Salad with Tahini Dressing

Enjoy the vibrant colors and flavors of this simple salad—the crunch of cucumber contrasts with the buttery avocado and the sweet-tart blackberries balance the salty feta. A drizzle of lemony tahini dressing adds a savory, bright finish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

Total Time 15

Course Salad

Servings 4 servings

Ingredients

Tahini Dressing

3 tablespoons lemon juice
3 tablespoons tahini (sesame seed paste)
1-1-1/2 teaspoons honey, divided
1 garlic clove, finely chopped with coarse salt (see NOTE)
1/4 teaspoon ground cumin
pinch cayenne pepper
3 tablespoons olive oil
1 tablespoon cold water plus more as needed
Salt and freshly ground black pepper
Salad

Salad

6 cups (4 ounces) arugula greens
2 small avocados, peeled, pitted and sliced
1-1/4 cups blackberries
1-1/4 cups sliced cucumber
1/3 cup crumbled feta cheese
¼ cup roasted, salted and shelled pistachios, coarsely chopped
Whole Wheat Pita bread for serving if desired

Instructions

To make tahini dressing: whisk together lemon juice and tahini until smooth in a small bowl. Add garlic-salt mixture, 1 teaspoon honey, cumin, and cayenne; whisk to combine. Slowly add oil, whisking until smooth. Thin dressing with 1 tablespoon cold water. Season with salt and pepper to taste. If dressing tastes too tart, add remaining ½ teaspoon honey and feel free to thin with additional cold water if desired.
Divide arugula among four salad plates. Top with remaining salad ingredients, dividing equally among each serving. Drizzle with dressing and serve with pita, if desired.
Makes 4 servings

Notes

NOTE: Sprinkle a bit of coarse salt on the garlic while you finely chop to reduce the sharp flavor of uncooked garlic.

Arugula, Avocado and Blackberry Salad with Tahini Dressing