Rinse 2 cups of baby arugula and 1 cup of fresh blackberries under cold water. Pat them dry and set aside.

Slice 1 ripe avocado in half, remove the pit, and cut the flesh into thin wedges. Set aside.

In a mixing bowl, combine arugula, blackberries, avocado slices, ¼ cup of red onion, and 2 tablespoons of walnuts. Gently toss.

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper until smooth.

Drizzle the dressing over the salad and gently coat all ingredients.

Toss the salad gently with tongs, keeping the blackberries and avocado intact.

Divide the salad among plates and serve immediately.