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BBQ & Grill

Raspberry Spinach Salad with Avocado & Walnuts

This raspberry-spinach salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavors. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts. This salad is perfect for a light lunch, an easy side dish or part of a brunch spread.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 medium oranges, divided
  • 1½ tablespoons lemon juice
  • 1 small shallot, finely chopped
  • 1½ teaspoons dijon mustard
  • ¼ teaspoon salt
  • ¾ cup coarsely chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • 1 medium avocado, chopped
  • 1 (6-ounce) package raspberries
  • 1 (5-ounce) package baby spinach

Directions

  1. Suprȇme 1 orange and set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl. Whisk in 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons mustard and ¼ teaspoon salt; let stand for at least 10 minutes.
  2. Meanwhile, place ¾ cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes.
  3. While whisking the lemon juice mixture constantly, slowly stream in 3 tablespoons oil until combined. Add chopped avocado, 1 (6-ounce) package raspberries, 1 (5-ounce) package spinach and the orange segments; gently toss until evenly coated. Sprinkle with the toasted walnuts.