If there’s a salad that can give your taste buds a delightful surprise, it’s the “Raspberry-Spinach Salad with Avocado & Walnuts.” This salad is a celebration of fresh, vibrant flavors, combining the sweetness of juicy raspberries with the creaminess of avocado and the nutty crunch of walnuts, all tossed together with zesty citrus dressing. Perfect for any occasion, this dish will make you fall in love with salads all over again!
Why You’ll Love This Recipe
- Flavor Explosion: The raspberry vinaigrette gives a tangy kick that beautifully complements the creamy avocado.
- Nutrient Rich: Packed with vitamins, fiber, and healthy fats, it’s a wholesome treat for your body.
- Quick and Easy: From start to finish, you’re looking at just 20 minutes to salad perfection.
- Versatile: Easily adaptable to suit your taste preferences or dietary needs.
Ingredients You’ll Need
Let’s dive into these simple yet essential ingredients that make our Raspberry-Spinach Salad with Avocado & Walnuts a showstopper. Each component plays a vital role in the harmony of flavors and textures in this dish.
- Oranges: Adds a fresh citrus zing, which is crucial for balancing the richness.
- Lemon Juice: Enhances the freshness, elevating the flavor profile.
- Shallot: Provides a mild, sweet onion flavor, perfect for our dressing.
- Dijon Mustard: Offers a bit of tang and acts as an emulsifier in the dressing.
- Walnuts: Toasted for a deep, nutty flavor that adds a delightful crunch.
- Extra-Virgin Olive Oil: Silky texture for luscious dressing.
- Avocado: Creamy and rich, making the salad heartier and more satisfying.
- Raspberries: Sweet and tart, these gems are the highlight of the salad.
- Baby Spinach: Fresh and tender, it’s the perfect leafy bed for our ingredients.
Variations
Feeling creative or need to adjust the recipe for dietary reasons? This salad is highly adaptable, and you can swap ingredients to suit what you love or have on hand. Here’s how:
- Fruit Alternatives: Swap raspberries with strawberries or pomegranate seeds for a different kind of sweetness.
- Nuts Choices: Use pecans or almonds instead of walnuts for a varied texture and flavor.
- Leafy Greens: Substitute spinach with mixed greens or arugula for a peppery punch.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prepare the Citrus
Begin by suprȇming one orange, setting it aside for later. Zest and juice the other orange, which will serve as the backbone of our flavorful dressing. Combine with lemon juice, shallots, mustard, and salt, letting the mixture stand to enhance the flavors’ complexity.
Step 2: Toast the Walnuts
In a small skillet, toast the walnuts over medium heat. Stir frequently until they become fragrant and golden brown, enhancing their natural nutty essence for about 3 to 5 minutes.
Step 3: Assemble the Salad
While stirring the citrus mixture, slowly add the olive oil to create a smooth, well-emulsified dressing. Gently toss in the avocado, luscious raspberries, fresh spinach, and orange segments, ensuring every ingredient is beautifully coated in our zesty concoction. Finish by sprinkling the toasted walnuts on top for a perfect crunch.
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts
- The Citrus Magic: Allow the zest and juice to mingle for extra flavor depth.
- Perfect Toast: Keep an eye on the walnuts as they toast, stirring continuously to prevent burning.
- Oil Pouring Savvy: Pour the oil slowly into the dressing while whisking to achieve a lovely emulsion.
- Dressing Lasts: This zesty dressing can be made ahead and refrigerated, intensifying its wonderful blend over time.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
You can complement the salad with a sprinkle of crumbled feta or goat cheese for added creaminess that contrasts beautifully with the fresh, bright flavors of the fruit and nuts.
Side Dishes
This Raspberry-Spinach Salad pairs perfectly with grilled chicken or salmon, elevating your meal with its fresh and vibrant profile, making it a strong contender for a summer lunch or a light dinner option.
Creative Ways to Present
Serve this salad elegantly in a wide, shallow bowl to showcase its vibrant colors. For a party centerpiece, consider using edible flowers to add a touch of whimsy and natural beauty.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry-Spinach Salad in an airtight container in the refrigerator. Consume within two days for the best experience, as the fresh ingredients are at their peak.
Freezing
Since the fresh ingredients do not hold up well to freezing, particularly the avocado and spinach, it’s best to consume the salad within a few days and avoid freezing for optimal quality.
Reheating
This salad is best enjoyed cold; reheating is not recommended as it can wilt the spinach and alter the texture of the avocado.
FAQs
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Can I make this salad ahead of time?
We prefer to prepare and serve this salad right away, but you can make the dressing up to 3 days ahead and store it in the refrigerator. Just shake it up before drizzling on the salad. You can also toast the walnuts ahead and keep them in an airtight container until needed.
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What can I use instead of raspberries and walnuts?
If raspberries aren’t available, consider using strawberries, blackberries, or pomegranate seeds. For nuts, pecans, slivered almonds, or pistachios make great substitutes, or use roasted seeds for a nut-free version.
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How long does the dressing last?
The citrus dressing can last up to 3 days in the refrigerator. Make sure it is stored in an airtight container to maintain freshness.
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Can I use frozen raspberries?
While fresh raspberries provide the best texture and appearance, you can use frozen thawed raspberries in a pinch. Just keep in mind they might be softer and more delicate.
Final Thoughts
With its enticing mix of flavors and textures, the Raspberry-Spinach Salad with Avocado & Walnuts is a salad worth making time and again. Whether you’re introducing it at a family gathering or simply enjoying a quiet dinner at home, this salad is sure to bring a burst of joy to your mealtime. Try it out, make it your own, and enjoy every bite!
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
Description
This vibrant raspberry-spinach salad combines juicy berries, creamy avocado, crunchy walnuts, and a zesty lemon-orange dressing, making it a refreshing and wholesome dish perfect for spring and summer lunches or light dinners.
Ingredients
For the Salad
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 medium avocado, chopped
- 1 medium orange, divided
- 3/4 cup coarsely chopped walnuts
For the Dressing
- 1 1/2 tablespoons lemon juice
- 1 small shallot, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Instructions
- Prepare the Orange: Supreme 1 orange by slicing away all the peel and pith, then cut into segments and set aside. Zest the remaining orange to obtain ½ teaspoon of zest, then juice it to get about 2 tablespoons of juice. In a large bowl, combine the orange zest and juice.
- Make the Citrus Dressing: Add 1½ tablespoons lemon juice, the finely chopped shallot, Dijon mustard, and salt to the orange mixture. Whisk well to combine and let stand for at least 10 minutes to allow flavors to meld.
- Toast the Walnuts: Place ¾ cup chopped walnuts in a small skillet over medium heat. Cook, stirring often, until fragrant and browned, about 3 to 5 minutes. Remove from heat and set aside.
- Assembly of Salad: While whisking the dressing constantly, slowly stream in the olive oil until emulsified. Gently add the chopped avocado, raspberries, spinach, and orange segments to the bowl. Toss carefully to coat everything evenly with the dressing.
- Finish and Serve: Sprinkle the toasted walnuts over the top. Serve immediately or refrigerate for up to 1 hour for a chilled salad. Toss again before serving if needed.
Notes
- To make ahead, prepare the dressing up to 3 days in advance and store in an airtight container in the fridge. Toast walnuts ahead of time and keep at room temperature for up to 3 days.
- You can substitute other berries such as strawberries or blackberries, or swap walnuts with pecans or almonds for variety.
- For a nut-free version, add sunflower or pumpkin seeds for crunch.
- Serve the salad soon after assembling to maintain freshness and texture.
Nutrition
- Serving Size: 1½ cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 146 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
