Description
This Raspberry-Spinach Salad with Avocado & Walnuts is a fresh, vibrant, and nutrient-packed dish combining sweet raspberries, creamy avocado, crunchy walnuts, and tender spinach leaves. Tossed in a light honey-balsamic dressing, it’s the perfect balance of flavor and texture for any occasion.
Ingredients
- 6 cups fresh baby spinach
- 1 cup fresh raspberries
- 1 large avocado, diced
- 1/3 cup chopped walnuts, toasted
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well blended. Set aside.
- In a large salad bowl, combine baby spinach, raspberries, diced avocado, sliced red onion, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to coat without crushing the raspberries or avocado.
- Top with crumbled feta or goat cheese if using.
- Serve immediately for best freshness and flavor.
Notes
- Toast walnuts in a dry skillet for 3–4 minutes over medium heat to enhance their flavor.
- For a vegan version, skip the cheese or use plant-based feta.
- Great with grilled chicken or salmon for added protein.
- Dress just before serving to keep spinach crisp.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American