Imagine the taste of vibrant, fresh ingredients dancing together in perfect harmony, and you’re probably dreaming of our delicious Raspberry-Spinach Salad with Avocado & Walnuts. This salad is not just a feast for the eyes with its rich, colorful palette but a delightful medley of flavors and textures that will have you coming back for more.
Why You’ll Love This Recipe
- Flavor Explosion: This salad offers a delightful mix of sweet, tangy, and nutty flavors.
- Nutrient-Rich: Packed with vitamins and healthy fats for a well-balanced meal.
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy days.
Ingredients You’ll Need
Let’s talk about why each ingredient is so crucial to our Raspberry-Spinach Salad with Avocado & Walnuts. These ingredients come together to create a symphony of flavors and textures you won’t want to miss!
- Oranges: Fresh orange segments add citrusy brightness and a sweet juiciness that ties all the flavors together.
- Avocado: Creamy and decadent, avocado adds a satisfying richness to the mix.
- Raspberries: Their tart sweetness complements the mild spinach beautifully, offering bursts of flavor in every bite.
- Walnuts: Toasted to perfection, they bring a satisfying crunch and a nutty depth to the salad.
- Baby Spinach: A nutritious and tender base that enhances the freshness and color of the dish.
Variations
This recipe is super forgiving and versatile, making it easy to tailor to your taste preferences or dietary needs. Here are some delicious ideas!
- Berry Swap: Replace raspberries with strawberries or blueberries for a different fruity twist.
- Nuts for Nuts: Use pecans or almonds instead of walnuts for a unique nutty flavor and crunch.
- Dressing Alternatives: Try a balsamic vinaigrette or honey mustard for a new layer of taste.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prepare the Citrus
Start by supreming one of the oranges. This simply means removing the peel, pith, and segment membranes so you have beautiful, juicy segments ready to add to your salad. Zest the second orange and juice it to kickstart our vinaigrette with a fresh citrus base.
Step 2: Toast the Walnuts
While your oranges are resting, grab a small skillet and toss in the walnuts. Let them toast over medium heat, stirring often to prevent burning, until they become fragrant and slightly golden. This takes about 3 to 5 minutes.
Step 3: Assemble and Dress
Combine the orange zest, freshly squeezed orange juice, lemon juice, chopped shallot, Dijon mustard, and salt in a bowl. Whisk in the olive oil slowly until well combined. Add the avocado, raspberries, spinach, and orange segments, giving them a gentle toss to coat evenly. Finish by sprinkling the toasted walnuts on top and savor every bite!
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts
- Citrus Segmenting: Master the art of supreming citrus to keep the segments juicy and membrane-free.
- Oil Incorporation: Slowly add olive oil while whisking to properly emulsify the dressing and lock in flavor.
- Toasting Walnuts: Keep an eye on the walnuts while toasting to prevent them from burning and to enhance their nutty flavor.
- Perfect Avocado: Choose a ripe avocado that yields slightly to pressure for the creamiest texture.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
Top your salad with a sprinkle of chia seeds or a dash of poppy seeds for extra texture, or a little crumbled feta if you’re in the mood for something cheesy. A drizzle of balsamic glaze can also elevate the flavors beautifully!
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, summery meal. You might also serve it with a warm crusty bread to soak up the delicious dressing.
Creative Ways to Present
Try serving this salad in a large wooden bowl for a rustic feel or on individual plates for an elegant presentation. Using tall glasses or jars is a fun twist to layer ingredients, making it a great picnic option!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best eaten within a day to keep everything fresh and vibrant, although the spinach might start to wilt if left for too long.
Freezing
Unfortunately, this salad doesn’t freeze well due to the delicate nature of spinach and avocado. It’s best to enjoy it fresh for optimum taste and texture.
Reheating
There’s no reheating required or recommended for this salad, as it’s designed to be enjoyed fresh and cold. Simply dive right in!
FAQs
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Can I make this salad ahead of time?
We prefer to prepare and serve this salad right away, but you can make the dressing up to 3 days in advance and store it in an airtight container in the fridge. Remember to toast the walnuts ahead of time, too. Combine everything just before serving for freshness.
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What can I use instead of raspberries and walnuts?
If raspberries aren’t available, strawberries, blackberries, or pomegranate seeds work great. For a nut replacement, try pecans, slivered almonds, or roasted sunflower seeds for that crunchy texture.
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How do I choose a ripe avocado?
Pick an avocado that’s slightly firm but yields to gentle pressure. Avoid any with very soft spots or blemishes to ensure perfect flavor and texture.
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Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or even chickpeas can add a hearty touch to this otherwise light salad, transforming it into a complete meal.
Final Thoughts
Our Raspberry-Spinach Salad with Avocado & Walnuts is a delightful way to enjoy fresh, seasonal ingredients in a dish that’s both nutritious and satisfying. I can’t wait for you to give it a try and see just how quickly it becomes a favorite in your household!
Print
Raspberry-Spinach Salad with Avocado & Walnuts Recipe
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 6 servings
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Raspberry-Spinach Salad with Avocado and Walnuts combines fresh, juicy raspberries with creamy avocado and crunchy toasted walnuts, tossed in a tangy citrus dressing. Perfect as a light meal or a refreshing side, it offers a delightful balance of flavors and textures that is both nutritious and visually appealing.
Ingredients
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
- Zest of 1/2 orange
- 2 tablespoons orange juice
Instructions
- Prepare the orange: Use a microplane or fine grater to zest one orange to get ½ teaspoon zest. Then, juice the same orange to measure 2 tablespoons juice. Set aside.
- Make the citrus dressing: In a large bowl, combine the orange zest, orange juice, 1½ tablespoons lemon juice, chopped shallot, Dijon mustard, and salt. Whisk together until well blended. Let sit for at least 10 minutes to allow flavors to meld.
- Toast the walnuts: Place walnuts in a small skillet over medium heat. Cook, stirring often, until fragrant and browned, about 3 to 5 minutes. Remove from heat and let cool.
- Prepare the salad: Add the chopped avocado, raspberries, spinach, and orange segments (segmented by peeling and breaking apart) to the bowl with the dressing. Gently toss to coat evenly.
- Add the walnuts: Sprinkle the toasted walnuts over the salad before serving for added crunch and flavor.
- Serve: Serve immediately or refrigerate for up to 1 hour for a chilled salad. Shake or whisk the dressing before serving if kept in the fridge.
Notes
- Prepare the dressing up to 3 days in advance and store in an airtight container in the refrigerator. Shake well before using.
- Toast the walnuts ahead of time and keep in an airtight container at room temperature for up to 3 days.
- For added sweetness or tartness, adjust the amount of orange juice to taste.
- Suitable for a quick and light lunch or as a side dish for dinner.
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
