Description
This vibrant Raspberry-Spinach Salad combines fresh baby spinach, juicy raspberries, creamy avocado, and toasted walnuts, all tossed in a zesty citrus and shallot vinaigrette. Perfect for a light lunch or refreshing side, it's a nutrient-packed salad bursting with flavor and texture.
Ingredients
Scale
Dressing
- ½ teaspoon orange zest
- 2 tablespoons orange juice (from 1 medium orange)
- 1½ tablespoons lemon juice
- 1 small shallot, finely chopped
- 1½ teaspoons Dijon mustard
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 1 medium orange, suprême (segmented)
- ¾ cup coarsely chopped walnuts
- 1 medium avocado, chopped
- 6 ounces raspberries
- 5 ounces baby spinach
Instructions
- Prepare Dressing: Zest one medium orange to get ½ teaspoon zest and juice it to collect 2 tablespoons of fresh juice. In a large bowl, combine the orange zest and juice, 1½ tablespoons lemon juice, finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Whisk gently and let the mixture stand for at least 10 minutes to develop flavor.
- Toast Walnuts: Place ¾ cup coarsely chopped walnuts in a small skillet over medium heat. Stir frequently and cook for about 3 to 5 minutes until walnuts are aromatic and lightly browned. Remove from heat and set aside to cool.
- Emulsify Dressing: While whisking the dressing mixture constantly, slowly drizzle in 3 tablespoons extra-virgin olive oil until fully combined and emulsified.
- Assemble Salad: Add the chopped avocado, fresh raspberries, baby spinach, and reserved orange segments to the bowl with the dressing. Gently toss everything together to coat evenly.
- Serve: Sprinkle the toasted walnuts over the salad just before serving for a crunchy texture and nutty flavor.
Notes
- Make the dressing and toast walnuts up to 3 days in advance for convenience; store the dressing refrigerated and walnuts at room temperature in airtight containers.
- For a nut-free option, substitute walnuts with roasted sunflower or pumpkin seeds.
- If raspberries are unavailable, use strawberries, blackberries, or pomegranate seeds as a flavorful alternative.
- To suprême an orange, cut off the peel and white pith, then carefully cut out individual segments to avoid membranes.
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
