Description
A fresh and vibrant Raspberry-Spinach Salad with creamy avocado, toasted walnuts, and a zesty citrus dressing featuring orange and lemon. This colorful salad combines sweet raspberries, tender baby spinach, and juicy orange segments for a perfect balance of flavors and textures, ideal for a quick, nutritious meal or side dish.
Ingredients
Scale
Citrus 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
- 1 orange, supremed (peeled and segmented)
Instructions
- Prepare the citrus dressing: Using one orange, supremé and set aside the segments. Zest the remaining orange to yield about ½ teaspoon of zest, then juice it to get approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice. Whisk in the lemon juice, chopped shallot, Dijon mustard, and salt, then let it sit for at least 10 minutes to allow flavors to meld.
- Toast the walnuts: Place the chopped walnuts in a small skillet over medium heat. Stir frequently and cook until fragrant and golden, about 3 to 5 minutes. Remove from heat and set aside.
- Assemble the salad: While whisking the dressing constantly, slowly pour in the olive oil until emulsified. Gently fold in the chopped avocado, raspberries, spinach, and orange segments. Toss carefully until everything is evenly coated with the dressing. Sprinkle the toasted walnuts over the top before serving.
Notes
- Supremé an orange by peeling away the skin and pith and cutting out the individual segments to avoid bitterness from the membranes.
- To toast walnuts, keep stirring to avoid burning and ensure even toasting.
- This salad is best served immediately to keep the spinach crisp and avocado fresh.
- You can substitute walnuts with pecans or almonds for a different flavor and texture.
