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

You can absolutely prepare the dressing up to three days in advance and store it in an airtight container in the refrigerator. Toasting the walnuts ahead of time also saves a step. However, it’s best to assemble the salad close to serving to keep the spinach crisp and the berries fresh.

What can I substitute for raspberries and walnuts?

If raspberries aren’t in season or aren’t your favorite, strawberries, blackberries, or pomegranate seeds make excellent substitutes that offer a similar sweet-tart flavor. For walnuts, pecans, slivered almonds, or pistachios all work well for crunch. If you’re avoiding nuts altogether, roasted pumpkin seeds or sunflower seeds are great alternatives.

How do I keep the avocado from browning in the salad?

Adding the avocado right before serving and gently tossing the salad helps minimize browning. The citrus juice in the dressing also helps prevent oxidation and keeps the avocado looking fresh longer. If you’re prepping ahead, store the avocado separately and add it last minute.

Can I make this salad vegan?

Yes! The Raspberry Spinach Salad with Avocado Recipe is naturally vegan as long as you skip any cheese garnishes. You can enhance it with vegan-friendly add-ins like toasted seeds or nuts, and use a good quality olive oil to keep the dressing rich and satisfying.

Raspberry Spinach Salad with Avocado – Fresh and Vibrant Dish

Description

A vibrant and refreshing Raspberry-Spinach Salad featuring creamy avocado, toasted walnuts, and a tangy citrus-lemon dressing, perfect for a light and nutritious meal or side.

Ingredients

Scale

Dressing

1 medium orange (zested and juiced)
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 (suprȇme segments)
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: Zest one orange to obtain ½ teaspoon zest and juice it to get 2 tablespoons juice. Combine the zest and juice in a large bowl. Whisk in 1½ tablespoons lemon juice, finely chopped shallot, 1½ teaspoons Dijon mustard, and ¼ teaspoon salt. Let the mixture stand for at least 10 minutes to meld flavors.
Toast Walnuts: Place ¾ cup coarsely chopped walnuts in a small skillet over medium heat. Stir frequently and cook for 3 to 5 minutes until fragrant and browned. Remove from heat and set aside.
Emulsify Dressing: While constantly whisking the lemon juice mixture, slowly drizzle in 3 tablespoons extra-virgin olive oil to combine and create a smooth dressing.
Assemble Salad: Add chopped avocado, 6 ounces raspberries, 5 ounces baby spinach, and the suprȇme orange segments into the bowl with the dressing. Gently toss to coat all ingredients evenly.
Serve: Sprinkle the toasted walnuts over the salad as a crunchy garnish and serve immediately for best freshness.

Notes

The dressing can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Shake or whisk well before using.
Toast walnuts ahead of time and store in an airtight container at room temperature for up to 3 days.
If raspberries are unavailable, substitute with strawberries, blackberries, or pomegranate seeds.
For different nuts, try pecans, slivered almonds, or pistachios. For a nut-free option, use roasted sunflower or pumpkin seeds.
Suprȇme the orange by carefully cutting away peel and membranes for elegant segments.

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