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salad plus dressing 1
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Raspberry-Spinach Salad with Avocado & Walnuts

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Salad:
  • 6 cups 180 g baby spinach leaves, rinsed and dried
  • 1 cup 125 g fresh raspberries (plus a few extra for garnish)
  • 1 ripe avocado sliced or cubed
  • ½ small red onion thinly sliced
  • ½ cup 50 g toasted walnuts or pecans
  • ¼ cup 30 g crumbled feta or goat cheese (optional)
  • For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons raspberry vinegar or red wine vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Directions
  2. Prepare the Dressing
  3. 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.
  4. Assemble the Salad Base
  5. In a large salad bowl, combine spinach, sliced onion, and half of the raspberries.
  6. Add the Avocado & Nuts
  7. Gently fold in avocado slices and toasted walnuts.
  8. Dress the Salad
  9. Drizzle about two-thirds of the dressing over the salad. Toss gently to coat, being careful not to mash the avocado or raspberries.
  10. Finish & Serve
  11. 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.