Description

This raspberry-spinach salad with avocado and walnuts is a light, fresh, and vibrant dish. Sweet raspberries, creamy avocado, crunchy walnuts, and a zesty citrus dressing create a balanced and flavorful salad perfect for any occasion.

Ingredients

2 medium oranges, divided

1½ tablespoons lemon juice

1 small shallot, finely chopped

1½ teaspoons Dijon mustard

¼ teaspoon salt

¾ cup coarsely chopped walnuts

3 tablespoons extra-virgin olive oil

1 medium avocado, chopped

1 (6-ounce) package raspberries

1 (5-ounce) package baby spinach

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Instructions

Suprême one orange and set aside. Zest and juice the second orange to get ½ teaspoon zest and 2 tablespoons juice. Place in a large bowl.
Whisk in lemon juice, chopped shallot, Dijon mustard, and salt. Let sit for at least 10 minutes.
Toast walnuts in a skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate.
Slowly whisk olive oil into the citrus mixture until emulsified.
Add avocado, raspberries, spinach, and orange segments to the bowl and gently toss to coat.
Top with toasted walnuts before serving.

Notes

Replace raspberries with strawberries or blueberries.
Use pecans or almonds if out of walnuts.
Add grilled chicken, salmon, or quinoa for a heartier meal.
Try blood oranges or Cara Cara oranges for variety.
Store dressing and walnuts separately; combine salad just before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 6g
Sodium: 120mg
Fat: 19g
Saturated Fat: 2.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg