Blackberry Avocado Salad

Image of Blackberry Avocado Salad


Blackberry Vinaigrette
1/4 cup Frozen blackberries Thawed
2 tbsp Maple syrup
2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
2-3 tbsp White balsamic vinegar Start with 2 tbsp. and adjust to taste.
1 Clove of garlic Minced
1/4 tsp Coarse ground black pepper
1/4 tsp Pink Himalayan salt

5 ounces Spinach (about 5 cups)
1/4 cup Pine nuts Or walnuts
6 ounces Blackberries Fresh (about 2/3 cup)
1/4 cup Basil Shredded
1 Shallot
1 large Avocado Ripe


Blackberry Vinaigrette
Peel and mince garlic.
Place all ingredients for dressing in a bullet blender. Seal the blender and puree for 15-30 seconds or until the blackberries are broken down. Taste the dressing, add more vinegar if it is too sweet for you tastes. Set dressing aside.
If you don't have a bullet blender you can smash the thawed frozen blackberries with a fork in a bowl and whisk all the ingredients together.
For raw pine nuts: Heat a small frying pan over low heat, add pine nuts and toast for several minutes until they brown slightly and become fragrant. Sprinkle with a bit of salt and set aside.
Peel and thinly slice the shallot. Halve the avocado, remove the pit and peel and then thinly slice it.
In a large bowl, add spinach and top with the shallot, avocado, pine nuts, washed blacker berries and basil. Dress salad last with as much dressing as you would like. Serve immediately and save any extra dressing in an airtight container.