Description
A vibrant and refreshing Raspberry-Spinach Salad featuring creamy avocado, crunchy toasted walnuts, and a tangy citrus dressing made with fresh orange and lemon juice. Perfect for a light lunch or a colorful side dish.
Ingredients
Units
Scale
Dressing Ingredients
- 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 tablespoons extra-virgin olive oil
Salad Ingredients
- 3/4 cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Instructions
- Prepare the citrus dressing: Supremé one orange and set the segments aside. Zest the second orange to yield about ½ teaspoon zest, then juice it to get 2 tablespoons of orange juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, the finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Let this mixture sit for at least 10 minutes to meld the flavors.
- Toast the walnuts: Place ¾ cup chopped walnuts in a small skillet over medium heat. Stir frequently for 3 to 5 minutes until the nuts are fragrant and lightly browned. Remove from heat and let cool.
- Emulsify the dressing: While whisking the citrus dressing constantly, slowly drizzle in 3 tablespoons of extra-virgin olive oil until the dressing is fully combined and emulsified.
- Assemble the salad: Gently add the chopped avocado, raspberries, baby spinach, and the reserved orange segments to the bowl with the dressing. Toss carefully until all ingredients are evenly coated with the dressing.
- Add toasted walnuts: Sprinkle the toasted walnuts on top of the tossed salad just before serving for a crunchy texture and enhanced nutty flavor.
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 nut alternatives, pecans, slivered almonds, or pistachios work well; seed options like roasted sunflower or pumpkin seeds are great for a nut-free option.
- Serve the salad immediately after tossing to keep the spinach fresh and crisp.
Nutrition
- Serving Size: 1½ cups
- Calories: 250
- Sugar: 5g
- Sodium: 146mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
