Blackberry, Avocado, Pistachio and Goat Cheese Salad

This is my very favorite time of year.  It’s light until 8pm leaving plenty of time for long runs after work.  Every day I’m grateful for the extra sunshine, as I know winter with its dark afternoons will close in far too soon.  Not only are we lucky with all the extra sun, but the farmers’ market is full of fruit.  No sad winter markets with onions and potatoes in Berkeley these days.  The stands are full of greens and berries and stone fruit and all the best things the season has to offer.


I came home from the farmers’ market last week with a bag laden with fruit.  We’ve hit summer season here well and truly, even if won’t be summer by the calendar for another few weeks yet.  My normal market staples of onions, garlic, kale and spinach were left in their stalls, as I shelled out all my cash for apricots, two kinds of cherries, plums, peaches and all manner of berries.  I’ll happily eat a dinner of blueberries and apricots, but I used the blackberries for something resembling more of a meal.


This blackberry and avocado salad was inspired by this baby kale and blackberry salad.  I used the baby kale blackberries and avocado and subbed in goat cheese and pistachios in place of the ricotta salata and rosemary almonds.  I used my current favorite salad dressing, this sweet and spicy mix seems to be delicious on every salad I’ve mixed up lately.

Sweet and Spicy Salad Dressing

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/4 tsp sriracha
  • pinch of salt. 

What are you making with farmers’ market finds this summer?

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