Are you ready to embark on a delightful culinary journey with our Raspberry-Spinach Salad with Avocado & Walnuts? This vibrant dish is a medley of flavors and textures that will dance on your palate, making it a go-to favorite for any occasion. Crisp baby spinach, juicy raspberries, creamy avocado, and the satisfying crunch of walnuts create a salad that is as delicious as it is nutritious.
Why You’ll Love This Recipe
- Burst of Freshness: The juicy raspberries and citrusy orange give a refreshing touch.
- Nutrient-Packed: Loaded with vitamins and healthy fats from the avocado and walnuts.
- Quick and Easy: Ready in just 20 minutes, making it perfect for a quick meal.
- Versatile: Easy to adapt for different tastes and dietary needs.
Ingredients You’ll Need
With only a handful of ingredients, this Raspberry-Spinach Salad with Avocado & Walnuts comes together effortlessly. Each component brings its own unique flavor and texture, from the creamy avocado to the spicy kick of Dijon mustard.
- 2 medium oranges: One for its zesty juice and segments, which add citrusy brightness.
- 1½ tablespoons lemon juice: Fresh lemon sharpens and balances the sweetness of the fruit.
- 1 small shallot, finely chopped: Adds a subtle onion flavor without overpowering the salad.
- ¾ cup coarsely chopped walnuts: Toasted to enhance their nuttiness and provide a pleasant crunch.
- 1 medium avocado, chopped: Provides a creamy texture that pairs beautifully with the crunchy elements.
- 1 (6-ounce) package raspberries: Offers bursts of juicy sweetness and vibrant color.
- 1 (5-ounce) package baby spinach: Tender and mild, creating the perfect leafy base.
Variations
Feel empowered to make this Raspberry-Spinach Salad with Avocado & Walnuts your own! Whether you’re adjusting for taste or dietary preferences, this salad is remarkably adaptable.
- Add Some Protein: Grilled chicken or shrimp can turn this salad into a complete meal.
- Switch the Greens: Arugula or mixed lettuces can be excellent substitutes for baby spinach.
- Fruit Swaps: Substitute raspberries with strawberries or blueberries for a different flavor profile.
- Nuts & Seeds: Try pecans or pumpkin seeds for a different crunchy addition.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prepare the Dressing
Start by suprȇming the orange—essentially cutting away the peel and pith to separate each juicy segment. Zest the second orange to collect about ½ teaspoon, then go ahead and extract 2 tablespoons of juice. In a large bowl, combine the zest and juice with lemon juice, chopped shallot, Dijon mustard, and a pinch of salt. Set this aside for 10 minutes, allowing the flavors to meld beautifully.
Step 2: Toast the Walnuts
In a small skillet over medium heat, toast ¾ cup of walnuts. Keep stirring for about 3 to 5 minutes until they’re fragrant and lightly browned. This process intensifies the natural oils in the walnuts, adding a robust layer of flavor to your salad.
Step 3: Assemble the Salad
While whisking vigorously, slowly incorporate 3 tablespoons of olive oil into the citrus mixture to emulsify the dressing. Add chopped avocado, raspberries, baby spinach, and your reserved orange segments to the bowl. Gently toss these together to ensure an even coating of that delicious dressing. Finally, sprinkle with your toasted walnuts.
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts
- Master the Art of Suprȇme: Cut oranges over a bowl to catch the juice, allowing you to maximize flavor.
- Keep Avocado Fresh: Toss avocado in lemon juice to prevent browning and add an extra zesty kick.
- Oil Emulsification: Drizzle the olive oil slowly for a creamy, well-mixed dressing.
- Walnut Toasting: Keep a close eye on nuts while toasting to avoid burning, which can add bitterness.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
Enhance the presentation with a delicate sprinkle of orange zest ribbons on top for an extra pop of color and fragrant citrus aroma. A few fresh mint leaves also make a beautiful garnish, offering a refreshing contrast.
Side Dishes
This salad pairs gracefully with a creamy soup, such as butternut squash or tomato bisque, or with a warm, crusty bread for a light and satisfying meal. It’s also a vibrant companion to grilled proteins like chicken or salmon.
Creative Ways to Present
Serve this salad in individual bowls or clear glasses for an elegant, layered look—perfect for a dinner party. You can also use edible flowers like nasturtiums to add a garden-fresh touch, making the meal feel truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry-Spinach Salad with Avocado & Walnuts in an airtight container in the refrigerator. It’s best consumed within 24 hours as the avocado may brown and the spinach could wilt.
Freezing
Freezing this salad is not recommended, as the delicate ingredients like spinach and raspberries don’t hold up well to freezing and thawing. However, you can prepare and freeze the dressing separately for future use.
Reheating
This is a cold salad, designed to be enjoyed fresh. Therefore, reheating is unnecessary. If you’ve prepared the dressing and walnuts ahead of time, simply toss them with fresh ingredients when ready to serve.
FAQs
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Can I make this salad ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. Toast the walnuts ahead and store them at room temperature for streamlined assembly.
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What can I use instead of raspberries and walnuts?
Feel free to substitute raspberries with strawberries or pomegranate seeds. Walnuts can be swapped for pecans or slivered almonds, and for a nut-free variant, opt for sunflower seeds.
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How do I keep avocado from browning?
Toss avocado slices in lemon juice or keep them separate until serving, then add them right before you enjoy the salad to prevent discoloration.
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Can I use a different leafy green instead of spinach?
Absolutely! Arugula offers a peppery bite, while mixed baby greens or even watercress can provide a different texture and flavor experience.
Final Thoughts
With its enticing mix of flavors, the Raspberry-Spinach Salad with Avocado & Walnuts is bound to be a hit at your table. Whether you’re entertaining or simply treating yourself to a wholesome meal, this recipe’s blend of fresh ingredients and textures will leave you and your guests craving more. Enjoy the vibrant goodness!
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Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
Description
A fresh and vibrant raspberry-spinach salad featuring creamy avocado, crunchy toasted walnuts, and a bright citrus vinaigrette. Perfect for a light lunch or a healthy side dish, this salad combines sweet and tart flavors with nutritious greens and fruit.
Ingredients
For the Citrus Vinaigrette
- 1 small orange
- 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
For the Salad
- 1 medium avocado, chopped
- 6-ounce package raspberries
- 5-ounce package baby spinach
- 3/4 cup coarsely chopped walnuts
- Additional orange segments for garnish (from the first orange)
Instructions
- Prepare the Orange: Instead of using the 1 orange initially, supreme 1 orange by peeling and removing the segments, then set aside for later. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl.
- Make the Dressing: Whisk in 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons Dijon mustard and ¼ teaspoon salt into the orange juice mixture. Let stand for at least 10 minutes to allow flavors to meld.
- Toast the Walnuts: Place ¾ cup walnuts in a small skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 to 5 minutes. Remove from heat and set aside.
- Emulsify the Dressing: While whisking constantly, slowly stream in 3 tablespoons of olive oil until the dressing is smooth and emulsified.
- Assemble the Salad: Gently toss the chopped avocado, raspberries, spinach, and orange segments with the dressing until evenly coated. Sprinkle the toasted walnuts on top before serving.
Notes
- Refrigerate the dressing in an airtight container for up to 3 days; shake before using.
- Toast walnuts ahead of time and store at room temperature in an airtight container for up to 3 days.
- This salad is best served immediately but can be prepared in stages to save time.
Nutrition
- Serving Size: 1½ cups (about 250g)
- Calories: 250
- Sugar: 5g
- Sodium: 146mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
