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
Scale
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
