Indulge in the delightful flavors of a Raspberry-Spinach Salad with Avocado & Walnuts, where fresh ingredients meet in harmony to deliver a refreshing taste experience. This salad is a celebration of vibrant colors and textures with juicy raspberries, creamy avocado, crunchy walnuts, and tender baby spinach, complemented by a tangy citrus dressing.
Why You’ll Love This Recipe
- Nutrition Packed: Filled with antioxidants, healthy fats, and vitamins for a nutritional boost.
- Quick and Easy: Perfect for a last-minute dish that impresses in both flavor and presentation.
- Customizable: Easily adaptable to suit any taste preferences or dietary restrictions.
- Perfect Pairing: Complements a variety of main dishes, making it a versatile side.
Ingredients You’ll Need
This salad is all about letting each ingredient shine. The simplicity of the ingredients ensures that every flavor stands out, contributing to a perfect balance of tastes and textures.
- Oranges: Provides zesty brightness and a juicy sweetness that complements the other elements.
- Lemon Juice: Adds a refreshing tang to the dressing, balancing the creaminess of the avocado.
- Shallot: Offers a subtle onion-like flavor, enhancing the overall depth without overpowering.
- Dijon Mustard: Gives a gentle spice, adding complexity to the citrusy dressing.
- Walnuts: Adds a lovely crunch and rich flavor, toasted to bring out their natural oils.
- Avocado: Adds a creamy texture and healthy fats, making the salad indulgent and satisfying.
- Raspberries: Little bursts of tartness that dance in your mouth, cutting through the richness.
- Baby Spinach: The perfect leafy base, tender and mild, allowing other flavors to shine.
Variations
Feel free to make this Raspberry-Spinach Salad with Avocado & Walnuts your own. It’s incredibly easy to switch things up to cater to your personal preferences or dietary necessities!
- Berry Swap: Substitute raspberries with strawberries or pomegranate seeds for a different fruity twist.
- Nuts for Nuts: Replace walnuts with pecans, almonds, or pistachios for varied texture and taste.
- Leafy Alternatives: Try arugula or mixed greens for a different leafy base if spinach isn’t your favorite.
- Dairy Delight: Add crumbled feta or goat cheese for an extra layer of creaminess and flavor.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prep the Citrus
Suprȇme one orange and zest the other before juicing it. The zest and juice will form the base of your bright and zesty dressing. Let them mingle with lemon juice, shallots, and Dijon mustard, infusing flavor over ten minutes.
Step 2: Toast Those Nuts
Place the walnuts in a small skillet and toast them over medium heat. Stir continuously for about 3 to 5 minutes until their aroma is released, intensifying the nutty flavor that will complement the fresh ingredients perfectly.
Step 3: Dress and Assemble
Slowly pour in the olive oil while whisking the citrus mixture, creating a cohesive dressing. Add in the avocado, raspberries, spinach, and orange segments. Gently toss until each leaf and berry is shimmering with the dressing.
Step 4: Final Touch
Top everything with your perfectly toasted walnuts, adding that final crunch. Serve it up fresh to fully enjoy the vibrant combination of ingredients.
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts
- Citrus Zest Maximization: Ensure to zest before juicing to capture the full aromatic oils from the skin.
- Perfect Walnut Toast: Take walnuts off the heat as soon as they are fragrant to avoid bitterness.
- Avocado Freshness: Cut the avocado last to prevent browning, ensuring a vibrant green look.
- Dressing Emulsification: Slowly incorporate oil in a steady stream while whisking for a smooth, creamy dressing.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
A sprinkle of feta cheese or a handful of pomegranate seeds can elevate the presentation and add extra layers of flavor to this Raspberry-Spinach Salad with Avocado & Walnuts.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon, offering a refreshingly light counterpart to rich, savory meats.
Creative Ways to Present
Serve this salad in a large, shallow bowl to display its full vibrancy, or try individual mason jars for a charming, portable option perfect for picnics.
Make Ahead and Storage
Storing Leftovers
Keep leftovers fresh by storing them in an airtight container in the refrigerator, ensuring to separate the dressing to prevent soggy greens.
Freezing
We don’t recommend freezing this salad as the fresh ingredients, like spinach and avocado, may become too soft and lose their crispness upon thawing.
Reheating
This salad is best enjoyed fresh. If it’s chilled, allow it to come to room temperature naturally before serving to revive flavors.
FAQs
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Can I make this salad ahead of time?
It’s best fresh, but you can prepare the dressing and toast the walnuts up to 3 days in advance, storing separately for convenience.
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What can I use instead of raspberries and walnuts?
Try strawberries or blueberries in place of raspberries, and pecans or almonds as a substitute for walnuts for delightful variations.
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How do I keep the avocado from browning?
Toss freshly cut avocado in lemon juice to help maintain its vibrant color and prevent oxidation.
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Is there a vegan option for this salad?
The salad is naturally vegan unless specific garnishes like feta cheese are added; you can substitute with vegan cheese options.
Final Thoughts
This Raspberry-Spinach Salad with Avocado & Walnuts is not just a dish; it’s a celebration of textures and flavors. Crafted with vibrant, wholesome ingredients, it’s perfect for any occasion. So, go ahead, whip it up, and let the delightful blend of sweet, tangy, and nutty win your heart.
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Raspberry-Spinach Salad with Avocado and Walnuts is a fresh, nutritious dish perfect for a light lunch or a side. Bright citrus flavors combine with creamy avocado, juicy raspberries, and crunchy toasted walnuts, all dressed in a tangy lemon and orange vinaigrette for a delicious and healthy meal that’s easy to prepare ahead of time.
Ingredients
Orange and Citrus Dressing
- 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
Walnuts
- 3/4 cup coarsely chopped walnuts
Salad Base and Extras
- 3 tablespoons extra-virgin olive oil
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 orange, supremed (peeled and segmented)
Instructions
- Prepare the citrus dressing: Using one orange, supremé and set aside the segments. Zest the remaining orange to yield about ½ teaspoon of zest, then juice it to get approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice. Whisk in the lemon juice, chopped shallot, Dijon mustard, and salt, then let it sit for at least 10 minutes to allow flavors to meld.
- Toast the walnuts: Place the chopped walnuts in a small skillet over medium heat. Stir frequently and cook until fragrant and golden, about 3 to 5 minutes. Remove from heat and set aside.
- Assemble the salad: While whisking the dressing constantly, slowly pour in the olive oil until emulsified. Gently fold in the chopped avocado, raspberries, spinach, and orange segments. Toss carefully until everything is evenly coated with the dressing. Sprinkle the toasted walnuts over the top before serving.
Notes
- For make-ahead convenience, prepare the dressing and toast the walnuts a day in advance. Store the dressing in the fridge and walnuts at room temperature in an airtight container. Shake the dressing well before using.
- You can substitute raspberries with other berries like blackberries or strawberries, and walnuts with pecans or slivered almonds for variety.
- This salad is best served fresh, but can be assembled a few hours in advance and refrigerated loosely covered.
Nutrition
- Serving Size: 1.5 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
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