Description
This Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing and nutritious dish that combines the sweetness of raspberries with creamy avocado, crunchy walnuts, and a zesty citrus dressing. Perfect for a light lunch or as a side dish for dinner.
Ingredients
Units
Scale
For the Salad:
- 2 medium oranges, divided
- 1 1/2 tablespoons lemon juice
- 1 small shallot, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped walnuts
- 3 tablespoons extra-virgin olive oil
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Instructions
- Suprȇme 1 orange: Set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl.
- Toasted Walnuts: Place ¾ cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes.
- Prepare Dressing: Whisk lemon juice, shallot, mustard, and salt. Slowly stream in oil while whisking. Add avocado, raspberries, spinach, and orange segments; toss gently. Sprinkle with toasted walnuts.
Notes
- This salad is best served immediately to maintain freshness and crunch.
- For a make-ahead option, refrigerate the dressing separately and combine with the salad ingredients just before serving.
- Experiment with different fruits and nuts to create your own unique variations of this salad.
Nutrition
- Serving Size: 1½ cups
- Calories: 250
- Sugar: 5g
- Sodium: 146mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
