Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry-Spinach Salad with Avocado & Walnuts Recipe

Raspberry-Spinach Salad with Avocado & Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A fresh and vibrant Raspberry-Spinach Salad featuring creamy avocado, crunchy toasted walnuts, tangy feta, and a sweet-tart raspberry vinaigrette. This vegetarian and gluten-free salad is perfect for a light lunch or a colorful side dish, combining nutritious greens with bursts of fruity flavor and satisfying textures.


Ingredients

Scale

Salad

  • 6 cups fresh baby spinach
  • 1 cup fresh raspberries
  • 1 ripe avocado, sliced
  • 1/2 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup crumbled feta cheese

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon raspberry vinegar (or red wine vinegar)
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • pinch of salt
  • pinch of black pepper


Instructions

  1. Prepare the salad ingredients: In a large salad bowl, combine the fresh baby spinach, fresh raspberries, sliced ripe avocado, toasted walnuts, thinly sliced red onion, and crumbled feta cheese, ensuring all ingredients are evenly distributed.
  2. Make the dressing: In a separate small bowl, whisk together the olive oil, raspberry vinegar, honey, Dijon mustard, salt, and black pepper until the mixture is well emulsified and smooth.
  3. Dress the salad: Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all the ingredients evenly without bruising the delicate raspberries and avocado slices.
  4. Serve immediately: Serve the salad right away to enjoy the freshest flavor and optimal texture, ensuring the spinach is crisp and the vinaigrette is vibrant.

Notes

  • For added protein, top the salad with grilled chicken or chickpeas to make it more filling.
  • Walnuts can be substituted with pecans if preferred, and feta cheese can be replaced with goat cheese for a different tangy flavor.
  • The dressing can be made ahead of time and stored in the refrigerator for up to 3 days to save preparation time.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 260
  • Sugar: 5g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 10mg