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

Units Scale

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)

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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