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

Yes! You can prepare the dressing up to 3 days ahead and store it in the fridge. Toast walnuts separately in advance as well. However, for the freshest taste, toss the avocado, raspberries, and spinach with the dressing right before serving.

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

If raspberries aren’t available, I recommend trying strawberries, blackberries, or pomegranate seeds for a similar burst of juicy tartness. For nuts, pecans or slivered almonds work well. If you need a nut-free option, roasted pumpkin or sunflower seeds add great crunch.

How do I prevent avocado from browning in this salad?

Adding lemon juice in the dressing helps slow avocado browning, and tossing the avocado with the dressing just before serving keeps it fresh-looking. Also, avoid cutting the avocado too early and keep it chilled until you’re ready to mix.

Can I add protein to make this salad a full meal?

Absolutely! Grilled chicken, shrimp, or even chickpeas make excellent protein boosts. I often add sliced grilled chicken breast for a satisfying, balanced lunch or dinner.

Raspberry Spinach Salad with Avocado | Fresh & Easy Summer Favorite

Description

This refreshing Raspberry-Spinach Salad with Avocado & Walnuts combines juicy orange segments, ripe avocado, fresh raspberries, and crunchy toasted walnuts tossed in a zesty citrus-lemon dressing. Perfect as a light lunch or side dish, this vibrant salad bursts with flavor and nutrients.

Ingredients

Scale

Dressing

2 medium oranges, divided
1½ tablespoons lemon juice
1 small shallot, finely chopped
1½ teaspoons Dijon mustard
¼ teaspoon salt
3 tablespoons extra-virgin olive oil

Salad

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 Dressing: Suprȇme 1 orange by carefully slicing away the peel and membranes to release the segments; set aside. Zest the other orange to get ½ teaspoon of zest, then juice it to yield 2 tablespoons of juice. In a large bowl, combine the orange zest and juice with 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Let this 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. Cook, stirring often, until the walnuts become fragrant and browned, about 3 to 5 minutes. Remove from heat and set aside to cool.
Emulsify Dressing: While whisking the citrus and mustard mixture constantly, slowly drizzle in 3 tablespoons of extra-virgin olive oil until the dressing is fully emulsified and combined.
Assemble Salad: Add the chopped avocado, raspberries, baby spinach, and the reserved orange segments to the bowl with the dressing. Gently toss everything together until the ingredients are evenly coated with the dressing.
Finish and Serve: Sprinkle the toasted walnuts on top of the salad just before serving for added crunch and flavor.

Notes

To make ahead: Refrigerate the dressing in an airtight container for up to 3 days and shake or whisk before using.
Toast walnuts up to 3 days in advance and store in an airtight container at room temperature for maximum freshness.
If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds.
Alternative nuts include pecans, slivered almonds, or pistachios; for nut-free options, use roasted sunflower or pumpkin seeds.
Suprȇming oranges is a technique to remove membranes for a tender citrus segment—use a sharp knife for best results.

Nutrition

Serving Size: 1½ cups
Calories: 250 kcal
Sugar: 5 g
Sodium: 146 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 6 g
Protein: 5 g
Cholesterol: 0 mg