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Avocado Berries Salad with Goats Cheese and Lemon Blueberry Jam Dressing

A salad with a lot of oomph! It has sharp flavours as well as sweet. Fresh Radish and Tomato with Avocado, Pok Choy, Salad Greens, Berries and Nuts and Goats Cheese
Prep Time20 mins
Cook Time1 min
Total Time21 mins
Course: Salad
Servings: 2 serving
Author: Sujata Shukla



  • 2 table radish
  • 1 avocado
  • 2 Tomatoes
  • 1 onion
  • 10 Cherry tomatoes
  • 1/2 cucumber
  • 1 peach
  • handful Blueberries
  • lettuce
  • Baby Pok choy
  • 1/4 cup Pomegranate arils/ seeds
  • 1/4 cup Goats cheese
  • 2 tbspns Pecan nuts


  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 2 tbsps Blueberry Jam See Notes
  • to taste salt
  • 1 tsp pepper freshly ground
  • 1 tbsp olive oil
  • 2 tbsps Pomegranate arils/seeds


To Prepare the Salad

  • Dice the tomatoes, peach, peeled cucumber. Halve the cherry tomatoes.
  • Slice the radish into thin rounds ( do not peel).
  • Thinly slice the onion.
  • Place the cut fruits and vegetables in a covered bowl and leave in the fridge till ready to use.
  • Toast the pecan nuts for one minute on a hot pan, and when cool, quarter them.

To Make the dressing :

  • Warm the blueberry jam gently on a pan for about a minute. Take off from the stove and whisk it into the lemon juice, vinegar, salt and pepper.
  • Slowly pour in the olive oil, whisking steadily so the oil emulsifies with the juice and vinegar.
  • Add pomegranate arils (and any juice while shelling the pomegranate) to the dressing.
  • Cover and set aside till ready to serve.

To Make the Avocado Berries Salad

  • 10 minutes before serving, halve the avocado, ease out the seed and scoop out the flesh. Dice and sprinkle a little lemon juice, and set aside.
  • Wash the lettuce and pok choy, dry in a salad spinner or pat dry.
  • Shred the lettuce and pok choy and place in a salad bowl, discarding thick mid ribs or stems.
  • Sprinkle salt and pepper and gently mix them into the lettuce.
  • Add all the prepared vegetables and fruits and sprinkle a little salt and pepper.
  • Serve platefuls of the salad and pour 1 tbsp of dressing on top. Garnish with crumbled goats cheese and toasted pecan nuts.
  • Serve with toasted slices of garlic bread.


The quantities above serve 2 persons generously.
Use good olive oil. I used extra virgin.
Select a jam that complements or picks on the flavour of one of the fruits in the salad. If adding strawberries, use strawberry jam. If blueberries, then blueberry jam,
I made the salad with red and green romaine lettuce, lollo rosso and pok choy. However any combination of lettuce and greens could be good: baby spinach, arugula etc.
Slice the avocado and assemble the salad just before serving so that the salad is Avocado berries salad is crisp and not soggy.