Blackberries are in high season right now. It’s time to combine blackberry and avocado salad, because blackberries grow on the bushes from August to October. They always remind me of the warm days of late summer at my grandparents. They had a big garden where all the cousins ran around together, played hide and seek and at some point they got tired and sat down in front of a blackberry bush and picked a berry and put it in their mouth. After a few minutes we looked like little clowns with dark red lips and big, satisfied, full smiles on our faces.
My grandmother sometimes says that there are no berries for cakes and such, but secretly I think that she is happy how her grandchildren appreciate the fruits of her garden.
So when I find freshly picked blackberries at the market, I often think back fondly to my childhood. And think what I can do. Another favorite, along with blackberry and avocado salad, is blackberry overnight oats. The small fruits are good as a treat for muesli or pancakes. I also like these ideas:
Another tip: If you’re having trouble, push the dressing through a sieve to remove the blackberry seeds. You can make it a little sweeter if you want. You can also put a large amount of dressing and keep it in the refrigerator for a few days. Make sure you put it in a sterile bottle or a clean jar. I already told you how to clean your glass and bottle in our cooking school. If you want to extend the blackberry season a little, you can freeze the berries. You can find tips for this in our cooking school.
Blackberry Avocado Salad with Blackberry Dressing: A fruit salad idea
Vegetable and berry salad made with fruit dressing.
For the salad
Fry the pine nuts in a pan without fat and stir regularly to prevent them from burning.
Sort the lettuce, wash and drain. Also, wash and dry the blackberries. Peel the avocado, wash the cucumber and cut both into small pieces.
For the dressing, mix all the ingredients together and sprinkle with salt and pepper. If necessary, push the cloth through a sieve.
Mix the lettuce, blackberries, avocado and cucumber together, fold the dressing and sprinkle over the pine nuts.