Description
A fresh and vibrant Raspberry-Spinach Salad featuring creamy avocado, toasted walnuts, and a tangy citrus-lemon dressing that perfectly balances flavors and textures for a healthy and delicious meal or side dish.
Ingredients
Scale
Dressing
- 2 medium oranges, divided
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- ¾ cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Instructions
- Prepare dressing: Suprȇme one orange and set aside the segments. Zest the other orange to get ½ teaspoon zest, then juice it to obtain 2 tablespoons of juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Let this mixture stand for at least 10 minutes to develop flavors.
- Toast walnuts: Place ¾ cup coarsely chopped walnuts in a small skillet over medium heat. Stir frequently and cook for 3 to 5 minutes until the walnuts are fragrant and lightly browned. Remove from heat and set aside.
- Whisk dressing with oil: While continuously whisking the citrus-lemon mixture, slowly drizzle in 3 tablespoons of extra-virgin olive oil until fully incorporated and emulsified.
- Toss salad: Add chopped avocado, 6 ounces of raspberries, 5 ounces of baby spinach, and the reserved orange segments to the bowl with the dressing. Gently toss everything together until the salad ingredients are evenly coated with the dressing.
- Serve: Sprinkle the toasted walnuts over the top of the salad just before serving for a crunchy finish.
Notes
- You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Shake or whisk well before using.
- Toast walnuts ahead of time and keep them in an airtight container at room temperature for up to 3 days.
- If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds for a similar tartness.
- For walnut alternatives, try pecans, slivered almonds, pistachios, or for nut-free options, roasted sunflower or pumpkin seeds.
Nutrition
- Serving Size: 1½ cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 146 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
