Can I make the Raspberry Spinach Salad with Avocado Recipe ahead of time?

You can prepare the dressing and toast the walnuts up to three days in advance and store them separately. However, for best texture, add the avocado, raspberries, and spinach just before serving.

What can I substitute if I don't have walnuts or raspberries?

You can swap raspberries with strawberries, blackberries, or pomegranate seeds for similar tang and texture. Walnuts can be replaced with pecans, slivered almonds, or even roasted seeds if you need a nut-free option.

How do I get perfect orange segments for the salad?

To suprême an orange, cut off both ends, slice away the peel and pith following the curve of the fruit, then carefully cut out each segment between the membranes using a sharp knife. It takes a little practice but looks impressive and gives a lovely texture.

Can I use baby kale or arugula instead of spinach?

Absolutely! Baby kale or arugula are great alternatives and bring a slightly different flavor and texture. Just be gentle when tossing as kale can be tougher, and arugula has a peppery bite.

Raspberry Spinach Salad with Avocado - Fresh & Healthy Recipe

Description

A vibrant and healthy Raspberry-Spinach Salad featuring juicy oranges, creamy avocado, crunchy toasted walnuts, and a tangy citrus dressing. Perfect for a light lunch or a refreshing side dish, packed with vitamins and a delightful combination of textures and flavors.

Ingredients

Scale

Dressing

1 medium orange (zested and juiced)
1½ tablespoons lemon juice
1 small shallot, finely chopped
1½ teaspoons Dijon mustard
¼ teaspoon salt
3 tablespoons extra-virgin olive oil

Salad

2 medium oranges (1 for supreming, 1 for zesting and juicing)
¾ cup coarsely chopped walnuts
1 medium avocado, chopped
1 (6-ounce) package raspberries
1 (5-ounce) package baby spinach

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Instructions

Prepare the dressing: Zest one orange to get ½ teaspoon zest and juice it to get 2 tablespoons juice. Combine orange zest, orange juice, and 1½ tablespoons lemon juice in a large bowl. Add finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Whisk and let the mixture stand for at least 10 minutes to develop flavors.
Toast the walnuts: Place ¾ cup walnuts in a small skillet over medium heat. Cook, stirring often, until walnuts are fragrant and browned, about 5 minutes. Remove from heat and set aside to cool.
Emulsify the dressing: While whisking the citrus mixture constantly, slowly stream in 3 tablespoons of extra-virgin olive oil until fully combined and emulsified.
Assemble the salad: Suprême one orange, removing segments without membranes, and set aside. In the bowl with dressing, gently toss chopped avocado, raspberries, baby spinach, and the orange segments until evenly coated.
Serve: Sprinkle the toasted walnuts over the assembled salad just before serving for added crunch and flavor.

Notes

The dressing can be prepared up to 3 days in advance and refrigerated in an airtight container. Shake or whisk before use.
Toast walnuts ahead of time and store at room temperature in an airtight container for up to 3 days.
If raspberries are unavailable, try strawberries, blackberries, or pomegranate seeds as alternatives.
Substitute walnuts with pecans, slivered almonds, pistachios, or nut-free options like roasted sunflower or pumpkin seeds.
For best texture and flavor, assemble salad just before serving to avoid wilting.

Nutrition

Serving Size: 1½ cups
Calories: 250 kcal
Sugar: 5 g
Sodium: 146 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 6 g
Protein: 5 g
Cholesterol: 0 mg