Raspberry-Spinach Salad with Avocado & Walnuts Recipe
Raspberry-Spinach Salad with Avocado & Walnuts offers a vibrant, nutrient-packed dish that’s both visually stunning and delicious. Featuring a fresh bed of spinach, juicy raspberries, creamy avocado, and toasted walnuts, this salad wonderfully balances flavors and textures. Tossed in a tangy citrus dressing, it’s perfect as a light lunch, a side dish, or even a main course when topped with grilled chicken or salmon. This recipe is gaining popularity for its wholesome ingredients, ease of preparation, and versatility in every season, especially during spring and summer months.
Why This Salad is Trending
This salad is trending because it ticks all the boxes for a healthy, easy, and flavorful dish:
- Fresh and nutrient-dense ingredients rich in vitamins and healthy fats
- A beautiful mix of sweet, creamy, and crunchy textures
- Versatility to serve as a side salad or a full meal with added protein
- Easy, make-ahead citrus dressing that enhances every bite
Ingredients
- 5 ounces baby spinach (about 5 cups)
- 6 ounces fresh raspberries (1 small container)
- 1 ripe avocado, sliced or chopped
- 3/4 cup walnuts, toasted and chopped
- 1 medium orange, peeled and segmented
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 small shallot, finely diced
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a bowl, combine lemon juice, Dijon mustard, finely diced shallot, salt, and freshly squeezed juice from the orange segments. While whisking constantly, slowly stream in olive oil until the dressing is fully emulsified. Let it sit for 10 minutes to blend flavors.
- Toast walnuts: Place walnuts in a dry skillet over medium heat. Stir frequently until fragrant and golden brown, about 3-5 minutes. Remove from heat and let cool.
- Assemble the salad: In a large mixing bowl, combine baby spinach, raspberries, avocado slices, and orange segments. Pour the dressing over the salad and gently toss to coat everything evenly.
- Add final touches: Sprinkle toasted walnuts on top for a delightful crunch before serving. Optionally season with black pepper to taste.
- Serve immediately for maximum freshness and vibrant texture.
Serving & Storage
This salad makes a fresh, light lunch or a bright, flavorful side for dinner. For a complete meal, add grilled chicken, salmon, or cooked grains such as quinoa. The dressing can be prepared up to three days ahead and stored in an airtight container in the refrigerator. Toasted walnuts keep well at room temperature for a few days. Store the salad components separately if preparing in advance to maintain freshness.
The Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing, nutritious classic that satisfies both taste buds and wellness goals—perfect for a quick meal or impressing guests with bright, seasonal flavors.