Fresh, vibrant, and just bursting with flavor, this Raspberry Spinach Salad with Avocado Recipe is a total game-changer in my kitchen. It’s quick to whip up and feels fancy enough to serve at any dinner party — trust me, you’ll want this in your recipe rotation.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Raspberry Spinach Salad with Avocado Recipe
- Top Tip
- How to Serve Raspberry Spinach Salad with Avocado Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Raspberry Spinach Salad with Avocado Recipe
Why You'll Love This Recipe
There’s something really special about the bright sweetness of raspberries teamed up with creamy avocado and crisp spinach. When I make this Raspberry Spinach Salad with Avocado Recipe, it feels fresh and indulgent at the same time — perfect for a healthy lunch or a light dinner.
- Bright and refreshing flavors: The combination of citrus, berries, and a tangy mustard dressing wakes up your taste buds instantly.
- Simple, wholesome ingredients: All easy to find and ready in under 20 minutes — no fuss, just fresh goodness.
- Versatile and customizable: You can swap the nuts or berries depending on what you have on hand, making it a flexible salad you’ll come back to again and again.
- Perfect balance of textures: Creamy avocado, juicy orange segments, crunchy walnuts, and tender spinach make every bite interesting and satisfying.
Ingredients & Why They Work
This salad shines because of the harmony between its ingredients. Each one brings something unique, from the zing of citrus to the creaminess of avocado. When you're shopping, look for ripe avocados and fresh, plump raspberries to get that perfect balance of flavors.
- Oranges: The orange segments add juicy sweetness and a lovely pop of color; supreming the orange creates neat, seedless pieces.
- Lemon juice: Adds brightness and helps balance the sweetness with acidity.
- Shallot: Finely chopped, it brings a mild onion flavor that’s not overpowering but really enriches the dressing.
- Dijon mustard: Gives the dressing a gentle kick and helps emulsify the olive oil.
- Walnuts: Toasting these brings out their nuttiness and adds crunch to the salad.
- Extra-virgin olive oil: The base for the dressing, adding richness and smoothness.
- Avocado: Creamy and luscious, it softens the tartness of the berries beautifully.
- Raspberries: Sweet and slightly tart, they’re the star fruit in this salad.
- Baby spinach: Tender with a mild flavor, it’s the perfect green base that lets the fruit and nuts shine.
Make It Your Way
I love playing around with this Raspberry Spinach Salad with Avocado Recipe depending on what’s in season or what I’m craving. Sometimes I throw in extra nuts for crunch, or swap out the raspberries for strawberries if I want a sweeter vibe. You should feel free to adjust it to your taste!
- Variation: My favorite twist is adding crumbled feta or goat cheese to bring a salty creaminess that pairs amazingly with the fruit.
- Nut-free option: For those allergic or avoiding nuts, roasted pumpkin or sunflower seeds give a great crunch without compromising texture.
- Seasonal swaps: Try blackberries or pomegranate seeds in the fall and winter for a fresh take on this salad.
- Protein boost: Toss in some grilled chicken or chickpeas to turn it into a hearty meal.
Step-by-Step: How I Make Raspberry Spinach Salad with Avocado Recipe
Step 1: Supreme the Orange and Prepare the Dressing
Start by carefully supreming one of your oranges—this means cutting away the peel and white pith, then slicing out just the juicy segments. It sounds fancy, but it’s just about precision and patience! Zest the other orange to get about half a teaspoon of zest, then juice it to gather two tablespoons of juice. In a large bowl, whisk together this orange zest and juice with lemon juice, finely chopped shallot, Dijon mustard, and salt. Let this sit for at least 10 minutes to let the flavors meld—it’s worth the wait!
Step 2: Toast the Walnuts
While your dressing flavors marry, toast the walnuts in a dry skillet over medium heat. Stir them often and watch closely—they’ll go from plain to beautifully fragrant and golden in 3 to 5 minutes. This step fills the kitchen with a nutty aroma I find irresistible. Remove them promptly so they don’t burn!
Step 3: Emulsify the Dressing and Toss the Salad
Slowly drizzle the olive oil into your dressing mixture while whisking constantly—this will emulsify everything into a smooth and glossy dressing. Now add your chopped avocado, raspberries, spinach, and reserved orange segments to the bowl. Gently toss everything together, taking care not to mash up the avocado or berries. Finally, sprinkle the toasted walnuts on top for that perfect finish.
Top Tip
From my experience making this Raspberry Spinach Salad with Avocado Recipe dozens of times, a few little details make all the difference between “pretty good” and “WOW, this is amazing.” Here’s what I’ve learned:
- Don’t skip supreming the orange: Those neat segments prevent sogginess and add elegance to the final salad that’s worth the extra effort.
- Toast the walnuts just right: Too little toast and they are bland, too much and they taste bitter. Keep an eye on the color and aroma for that perfect golden-brown.
- Emulsify dressing slowly: Adding olive oil bit by bit while whisking makes the dressing silky and helps it cling to every spinach leaf and berry.
- Handle berries gently: Toss carefully to keep those beautiful raspberries intact and your salad looking fresh.
How to Serve Raspberry Spinach Salad with Avocado Recipe
Garnishes
I often finish this salad with a light sprinkle of flaky sea salt and freshly cracked black pepper. For extra texture and color, tossing in some thinly sliced red onion or a few microgreens elevates the presentation. Sometimes, I also add a little crumbled feta for a tangy twist that plays well against the sweet fruit.
Side Dishes
Personally, I love pairing this salad with a warm, crusty baguette or some grilled chicken breast if I’m aiming for a fuller meal. It also makes a beautiful accompaniment to richer mains like salmon or pork tenderloin, balancing out heavier flavors with its bright freshness.
Creative Ways to Present
For special occasions, I’ve served this Raspberry Spinach Salad with Avocado Recipe in clear glass bowls so the colors pop through, making it almost too pretty to eat. Another fun idea is to plate individual servings over a bed of quinoa for a hearty layered salad. It’s always a conversation starter when I add edible flowers on top, giving it a garden-fresh vibe.
Make Ahead and Storage
Storing Leftovers
I find it best to keep the salad components separate if you want to make this ahead. Store the dressing in a sealed container in the fridge for up to 3 days. The spinach, raspberries, and avocado are best added fresh just before serving to keep everything crisp and vibrant.
Freezing
Since this salad is all about fresh textures, freezing isn’t really an option here. Raspberries and avocado especially get mushy when thawed, so I recommend making it fresh or at least assembling right before eating.
Reheating
This salad tastes best cold or at room temperature, so reheating isn’t necessary. If you want to warm any leftovers, consider removing the fruit and avocado first and just gently warming the spinach with a light drizzle of dressing.
Frequently Asked Questions:
You can prepare the dressing up to three days in advance and store it in an airtight container in the fridge. Toasting the walnuts ahead of time is also a great way to save prep. However, it’s best to assemble the salad just before serving to keep the ingredients fresh and vibrant.
If fresh raspberries aren’t available, you can substitute strawberries, blackberries, or pomegranate seeds for a similarly juicy, tart flavor. For walnuts, try pecans, slivered almonds, or pistachios. To avoid nuts altogether, roasted pumpkin or sunflower seeds add a nice crunch.
To keep avocado from browning, add it to the salad right before serving and toss gently with the dressing. The citrus juice in the dressing also helps slow oxidation. Using ripe but firm avocados ensures they hold their texture longer.
Absolutely! Grilled chicken, salmon, or even chickpeas work beautifully with this salad to make it a more filling main dish. Adding protein turns this side salad into a complete meal, perfect for lunch or dinner.
Final Thoughts
This Raspberry Spinach Salad with Avocado Recipe holds a special place in my heart because it’s proof that simple, fresh ingredients can shine on their own without fuss or fancy techniques. Whether you’re making it for yourself on a busy weekday or sharing it at a gathering, it always brings that satisfying mix of flavors and textures we crave. Give it a try and see — I promise it’ll become a staple in your kitchen like it did for me.
Print
Raspberry Spinach Salad with Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing and nutritious dish that combines sweet citrus, creamy avocado, fresh raspberries, and crunchy toasted walnuts tossed in a zesty lemon-orange dressing. Perfect as a light lunch or a colorful side salad, it offers a delicious balance of flavors and textures with a healthy boost of vitamins and antioxidants.
Ingredients
Dressing
- 1 medium orange (for zest and juice, about 2 tablespoons juice and ½ teaspoon zest)
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 2 medium oranges, divided (1 for suprême segments, one for zest and juice)
- ¾ cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
Instructions
- Prepare dressing base: Zest one orange to yield ½ teaspoon zest, then juice the same orange to get 2 tablespoons juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Whisk together and let the mixture stand for at least 10 minutes to allow flavors to meld.
- Toast walnuts: Place ¾ cup coarsely chopped walnuts in a small skillet over medium heat. Stir frequently and cook for 3 to 5 minutes until the walnuts are fragrant and browned evenly, then remove from heat and set aside to cool.
- Emulsify dressing: Slowly stream in 3 tablespoons extra-virgin olive oil into the lemon-orange mixture while whisking constantly until the dressing is fully combined and emulsified.
- Prepare salad components: Suprême one medium orange by carefully cutting away peel and pith, then segment the orange over a bowl to catch juices. Chop 1 medium avocado and gather fresh raspberries and baby spinach.
- Toss the salad: In the large bowl with the dressing, gently add the orange segments, chopped avocado, raspberries, and baby spinach. Toss everything carefully to coat evenly with the dressing without mashing the delicate berries.
- Serve with toasted walnuts: Sprinkle the toasted walnuts over the top of the salad for a crunchy, flavorful finish. Serve immediately for best freshness.
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 use.
- Toast the walnuts ahead of time and keep them at room temperature in an airtight container for up to 3 days.
- If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds for similar tartness and juiciness.
- For nut substitutions, try pecans, slivered almonds, or pistachios. For a nut-free option, roasted sunflower or pumpkin seeds work well.
- Be gentle when tossing to avoid breaking the berries and avocado pieces.
Nutrition
- Serving Size: 1½ cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 146 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Leave a Reply