Tired of boring salads? Brighten up your plate with this incredibly vibrant and refreshing Raspberry Avocado Spinach Salad! It’s a symphony of sweet, tangy, and creamy flavors that comes together in just 25 minutes. Perfect for a light lunch or a stunning side dish, this recipe is pure sunshine in a bowl.
Ingredients
• For the Salad
• 6 ounces / 170g fresh baby spinach
• 1 cup / 125g fresh raspberries or quartered strawberries
• 2 large oranges or 3 tangerines, peeled and sectioned
• 2 ripe avocados, halved, seeded, peeled, and sliced
• For the Raspberry Vinaigrette
• 1/4 cup / 60ml raspberry vinegar
• 1/4 cup / 60ml olive oil
• 1 teaspoon Dijon-style mustard
• 2 teaspoons sugar or honey (use maple syrup for vegan)
• Freshly ground black pepper, to taste
Instructions
1. On a large serving platter or on four individual plates, create a lush bed of baby spinach. Artfully arrange the fresh raspberries, orange segments, and creamy avocado slices over the top.
2. To prepare the dressing, combine the raspberry vinegar, olive oil, Dijon mustard, and sugar in a screw-top jar. Cover tightly and shake vigorously until the dressing is well-emulsified and creamy.
3. Just before serving, drizzle the vibrant vinaigrette over the salad. Finish with a sprinkle of freshly ground black pepper, if desired, and enjoy immediately.
Nutritional Information
• PER SERVING: 303 calories, 27 g total fat (3 g saturated fat), 0 mg cholesterol, 71 mg sodium, 17 g carbohydrates, 9 g fiber, 3 g protein.
Pro Tips
• Add a crunchy element with a sprinkle of toasted pecans, walnuts, or slivered almonds before serving.
• To make this a more substantial meal, top with a cup of cooked chickpeas or a scoop of quinoa.
• For an extra layer of flavor, add 1/4 cup of crumbled feta or goat cheese. For a vegan option, use a plant-based feta.
• To prevent the avocado from browning, slice it just before assembling the salad and toss it gently with a little juice from the oranges.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial and protein-rich meal, top it with a cup of cooked chickpeas or a scoop of quinoa. Toasted nuts like pecans, walnuts, or slivered almonds also add a great boost of protein and healthy fats.
Q: Is this raspberry avocado salad vegan
A: Yes, this salad is easily made vegan. For the vinaigrette, simply use maple syrup instead of honey. If you choose to add cheese as suggested in the pro tips, be sure to use a plant-based feta to keep the entire dish vegan-friendly.
Q: Can I prepare this spinach salad ahead of time
A: For maximum freshness, it’s best to assemble the salad just before serving to prevent the spinach from wilting. You can, however, prep the components in advance. The raspberry vinaigrette can be made and stored in a sealed jar in the refrigerator for up to a week. Wash and dry the spinach and section the oranges, then slice the avocado and add the raspberries right before you toss everything together.
