Meet your new favorite: the **Raspberry-Spinach Salad with Avocado & Walnuts**. This vibrant salad is a refreshing blend of colors and flavors that dance together beautifully on the plate and palate. Bright oranges, creamy avocados, and crunchy walnuts come together to create a dish that’s as delightful to eat as it is to look at. It promises not just nourishment, but also a joyful eating experience.
Why You’ll Love This Recipe
- Bursting with Freshness: The combination of juicy raspberries and crisp spinach feels just like a fresh breeze on your taste buds.
- Nutrient-Rich: This salad packs a punch with healthy fats from avocado and walnuts, offering a wholesome meal in one bowl.
- Quick and Simple: From prep to plate in just 20 minutes, this recipe is perfect for busy weeknights or last-minute guests.
Ingredients You’ll Need
Gathering these ingredients is like collecting the colors of the rainbow. Each element is not just essential but also elevates the dish, whether it’s through taste, texture, or visual appeal.
- Oranges: Offers a zesty sweetness and beautiful segments that enhance both flavor and presentation.
- Lemon Juice: Adds a tangy brightness that balances the sweetness of the fruit.
- Shallot: Provides a mild onion flavor, adding depth without overpowering.
- Dijon Mustard: Brings a subtle sharpness that rounds out the dressing.
- Walnuts: Toast briefly to release their earthy notes and enhance their crunchy texture.
- Avocado: Offers creamy bites that contrast beautifully with the crunchy nuts and juicy fruits.
- Raspberries: Their tart juiciness makes the salad come alive.
- Baby Spinach: Delicate and mild, this leafy green provides a perfect bed for all the other stars.
Variations
Don’t hesitate to tailor this Raspberry-Spinach Salad with Avocado & Walnuts to your liking. Whether you’re accommodating dietary needs or personal tastes, this salad is as versatile as it is delicious.
- Fruit Swap: Try swapping raspberries with strawberries or blueberries for a different fruity note.
- Nuts & Seeds: Use pecans or almonds instead of walnuts, or try sunflower seeds for a nut-free version.
- Dairy Delight: Add crumbled feta or goat cheese for extra creaminess.
How to Make Raspberry-Spinach Salad with Avocado & Walnuts
Step 1: Prepare the Citrus
Suprêming an orange means segmenting it without the bitter pith. Use a sharp knife to peel and section the orange, saving those juicy segments. Zest and then juice the remaining orange, gathering that tangy goodness in a bowl to start your dressing.
Step 2: Toast the Walnuts
Toasting walnuts releases their oils and intensifies their earthy flavor. Give them a gentle stir in a skillet over medium heat, keeping a watchful eye not to burn them. You’ll know they’re ready when they’re golden and fragrant.
Step 3: Whisk the Dressing
Blend the citrus juices with the shallot, lemon juice, Dijon mustard, and a pinch of salt. Let this mix sit as the flavors meld. A gradual whisk of the olive oil will emulsify the dressing, balancing all the tangy, sweet, and savory notes.
Step 4: Assemble the Salad
In the bowl with your dressing, gently toss the spinach, raspberries, avocado, and that collection of orange segments. A light touch ensures everything is coated beautifully, with nothing getting mashed in the process. Finally, sprinkle the toasted walnuts over the top for that perfect crunch.
Pro Tips for Making Raspberry-Spinach Salad with Avocado & Walnuts
- Raspberry Handling: Rinse raspberries just before use to maintain their firm texture and vibrant color.
- Avocado Ripeness: Choose a ripe avocado that yields slightly under gentle pressure for the best creamy texture.
- Dressing Emulsification: Whisk briskly as you add the olive oil to ensure the dressing binds well, preventing it from separating.
- Spinach Freshness: Use the freshest spinach leaves for a truly crisp salad, boosting overall freshness and crunch.
How to Serve Raspberry-Spinach Salad with Avocado & Walnuts
Garnishes
A light dusting of freshly cracked black pepper or a sprinkle of flaky sea salt can elevate this salad without overshadowing its natural ingredients. For an extra touch of elegance, consider a scattering of finely grated lemon zest just before serving.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon, providing a light, nutrient-dense accompaniment. It also complements a crusty baguette or a creamy soup for a well-rounded meal.
Creative Ways to Present
Think outside the bowl! Serve the salad in hollowed-out oranges or avocados for a playful, edible presentation. Layer the ingredients in mason jars to create a portable salad option that’s as pretty as it is practical.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep the dressing separate for best results, as it can cause the spinach to wilt over time.
Freezing
Freezing is not recommended for the Raspberry-Spinach Salad with Avocado & Walnuts due to its fresh produce elements that lose texture and flavor when thawed. It’s best enjoyed fresh.
Reheating
As this is a cold salad, reheating isn’t necessary. However, if storing leftovers, allow them to reach room temperature before enjoying for the most satisfying experience.
FAQs
-
Can I make this salad ahead of time?
Yes! Prepare the dressing up to three days in advance and store it separately. Just shake it well before using. The salad is best tossed fresh to maintain optimal texture.
-
What can I use instead of raspberries and walnuts?
If raspberries aren’t available, strawberries or blackberries can be delightful substitutes. For nut alternatives, pecans or almonds work well, providing similar crunch and richness.
-
How can I keep the avocado from browning?
Toss the avocado gently in lemon juice before adding it to the salad. This acid not only enhances flavor but also helps maintain the avocado’s bright color.
-
Can I use a different green instead of spinach?
Absolutely! Arugula or mixed greens provide a nice peppery flavor and work as a wonderful alternative to spinach.
Final Thoughts
If you’re looking for a salad that’s more than just greens on a plate, this Raspberry-Spinach Salad with Avocado & Walnuts is the one for you. It’s simple yet elegant, and guaranteed to leave your taste buds delighted. I can’t wait for you to try it and experience the vibrant flavors for yourself!
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: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant raspberry-spinach salad combines fresh oranges, creamy avocado, crunchy walnuts, and tender baby spinach, all tossed in a zesty lemon vinaigrette. Perfect as a light and nutritious meal or side dish, it offers a delightful mix of textures and flavors that are both refreshing and satisfying.
Ingredients
For the Salad
- 2 medium oranges, divided
- 1 (6-ounce) package raspberries
- 1 (5-ounce) package baby spinach
- 1 medium avocado, chopped
- 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
Instructions
- Prepare the Orange: Supreme 1 orange by cutting away the peel and pith, then segment it into perfect slices. Zest the remaining orange until you have ½ teaspoon of zest, then juice it to obtain about 2 tablespoons of juice. In a large bowl, combine the orange zest and juice.
- Make the Vinaigrette: Whisk in 1½ tablespoons lemon juice, finely chopped shallot, Dijon mustard, and 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 golden brown, about 3 to 5 minutes. Remove from heat and let cool.
- Prepare the Salad: While whisking the dressing constantly, slowly stream in 3 tablespoons of olive oil until well combined. Gently toss the chopped avocado, raspberries, baby spinach, and orange segments with the dressing until evenly coated.
- Assemble and Serve: Sprinkle the toasted walnuts over the top of the salad. Serve immediately for the freshest taste, or refrigerate the dressing and toasted walnuts separately if making ahead.
Notes
- Prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Shake well before serving.
- Toast the walnuts ahead of time and keep them in an airtight container at room temperature for up to 3 days.
- For a variation, substitute raspberries with strawberries, blackberries, or pomegranate seeds. Swap walnuts with pecans, slivered almonds, pistachios, or seeds like sunflower or pumpkin seeds for a nut-free option.
- This salad is best enjoyed immediately but can be stored separately for a few hours if needed.
Nutrition
- Serving Size: 1.5 cups
- 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
