Description
Bursting with sweet raspberries, creamy avocado, and crunchy walnuts, this vibrant spinach salad is perfect for summer lunches or light, refreshing dinners.
Ingredients
Scale
- 6 cups baby spinach
- 1 cup fresh raspberries
- 1 ripe avocado, diced
- 1/4 small red onion, thinly sliced
- 1/3 cup chopped toasted walnuts
- 2 tablespoons crumbled feta cheese (optional)
- 1/4 cup fresh raspberries (for vinaigrette)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Instructions
- In a small blender or food processor, combine 1/4 cup raspberries, red wine vinegar, honey or maple syrup, Dijon mustard, and salt. Blend until smooth.
- Slowly drizzle in the olive oil while blending until the vinaigrette emulsifies. Set aside.
- In a large bowl, combine the baby spinach, fresh raspberries, diced avocado, sliced red onion, and chopped toasted walnuts.
- Drizzle the salad with the prepared raspberry vinaigrette and toss gently to combine.
- Sprinkle with feta cheese just before serving, if using.
- Serve immediately for best texture and flavor.
Notes
- Use maple syrup instead of honey for a vegan version.
- Add grilled chicken or quinoa for a more filling meal.
- Prepare the vinaigrette ahead of time and store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg