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.
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.