Rinse 2 cups of baby arugula and 1 cup of fresh blackberries under cold water, then pat them dry and set aside in a large bowl.

Slice a ripe avocado in half, remove the pit, cut into wedges, and add them to the bowl.

Add ¼ cup of thinly sliced red onion and 2 tablespoons of chopped walnuts to the bowl, and toss gently.

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.

Drizzle the dressing over the salad mixture and toss to coat evenly.

Divide the salad into plates and serve immediately.