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
Units
Scale
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
