Blackberry Spinach Salad

Blackberries are my favorite of all the berries - not as tart as raspberries and not as sweet as strawberries - perfect! I might also be partial because black is my favorite color, but these juicy little guys are also a great source of fiber, Vitamin C, Vitamin K and manganese!

Yields 2 large salads

• 4.5oz baby spinach
• 1/2 hot house cucumber
• 170gr blackberries
• 1 small avocado
• 1/4 cup sliced almonds
• balsamic vinaigrette (I used a sweet strawberry balsamic blend with blood orange organic evoo from Olive Crush, but any other kind will do!)

I bought a 9oz bag of washed baby spinach so I wouldn't have to wash and wait for the spinach to dry. Just dumped about half the bag into a large salad bowl (makes it easy if you're doubling the recipe too, just use the whole bag!). 

Wash hot house cucumber (I prefer these to the English ones as the seeds are smaller), section off the half you are using, and refrigerate the rest for another use. Cut lengthwise in half again, then into thin semi-circled slices. Toss with spinach. 

Wash blackberries and pat dry before adding to salad bowl.

Cut avocado in half and remove pit. Slice lengthwise into 8 strips and remove the peel. Give the peeled avocado a quick cold water bath to prevent them from turning brown. Remove from water and cut into bite size chunks. Add to salad bowl. 

Add sliced almonds to the salad and toss with 3 tablespoons of balsamic vinaigrette, or to taste. 

This salad goes great with grilled chicken and a large glass of white wine.