Raspberry-Spinach Salad with Avocado & Walnuts
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Ingredients
Method
- Directions
- Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, raspberry vinegar, honey, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning as needed. Set aside.
- Assemble the Salad Base
- In a large salad bowl, combine spinach, sliced onion, and half of the raspberries.
- Add the Avocado & Nuts
- Gently fold in avocado slices and toasted walnuts.
- Dress the Salad
- Drizzle about two-thirds of the dressing over the salad. Toss gently to coat, being careful not to mash the avocado or raspberries.
- Finish & Serve
- Sprinkle with remaining raspberries and feta (if using). Add more dressing if needed and serve immediately.
Notes
Chef’s Tip
• To toast walnuts, heat them in a dry skillet over medium heat for 4–5 minutes until fragrant.
• For a heartier meal, top with grilled chicken, salmon, or shrimp.
• Substitute strawberries or blueberries when raspberries aren’t in season.
• To toast walnuts, heat them in a dry skillet over medium heat for 4–5 minutes until fragrant.
• For a heartier meal, top with grilled chicken, salmon, or shrimp.
• Substitute strawberries or blueberries when raspberries aren’t in season.