Refreshing Raspberry‑Spinach Salad with Avocado and Walnuts Recipe

A salad that's vibrant, nutrient-rich, and bursting with flavor, this raspberry-spinach salad with avocado and walnuts is perfect for a light lunch, a side for dinner, or a healthy addition to any gathering. Designed to appeal to fresh produce lovers in the U.S., Canada, Australia, and the U.K., this salad balances sweetness, creaminess, and crunch in every bite.

Why this salad stands out

Flavor harmony: Sweet raspberries, creamy avocado, crunchy walnuts, and lightly dressed baby spinach create a multi-dimensional taste experience.
Nutritious and satisfying: Packed with antioxidants, healthy fats, fiber, and vitamins, it's a guilt-free indulgence that supports overall wellness.
Globally accessible ingredients: All components are easily sourced in North America, Australia, and the U.K., making it suitable for an international kitchen.
Quick and versatile: Can be served as a starter, side dish, or even a main with added protein like grilled chicken or salmon.

Ingredients (serves 4)

Salad base

6 cups fresh baby spinach, washed and dried
1 ripe avocado, diced or sliced
1 cup fresh raspberries (or frozen, thawed, and drained)
½ cup walnuts, lightly toasted

Optional protein add-ons

1 cooked chicken breast, sliced
100 g feta or goat cheese, crumbled
Grilled tofu or tempeh for a plant-based boost

Dressing

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or raspberry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste

Tip for international kitchens: In Australia, macadamia nuts can replace walnuts for a local twist. In the U.K., pecans are a great alternative if walnuts aren't available.

Step‑by‑step preparation

1. Prepare the salad base

Wash and gently pat dry the baby spinach to remove excess water. Place it in a large salad bowl.
Dice or slice the avocado just before serving to prevent browning. Add it to the spinach.
Lightly toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Let them cool before adding to the salad.
Add raspberries, taking care not to crush them.

2. Make the dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Taste and adjust seasoning—balance acidity with sweetness depending on the ripeness of your raspberries.

3. Combine salad and dressing

Drizzle the dressing over the spinach, avocado, raspberries, and walnuts just before serving.
Gently toss to coat evenly without crushing the delicate berries or avocado.

4. Optional finishing touches

Sprinkle crumbled feta or goat cheese for a creamy, tangy contrast.
Add sliced grilled chicken or baked tofu for a filling entrée.
Garnish with extra fresh raspberries or a few microgreens for a restaurant-style presentation.

Variations and flavor enhancements

Citrus twist: Add orange or grapefruit segments to brighten the flavor and add juiciness.
Herb infusion: Fresh mint, basil, or chives can enhance the salad's aroma and taste.
Crunch upgrade: Swap walnuts with candied pecans or roasted pumpkin seeds for a different texture.
Dressing alternatives: Use lemon juice and olive oil for a lighter version, or mix yogurt into the dressing for creaminess.
Seasonal swap: Replace raspberries with strawberries, blueberries, or blackberries depending on availability.

Health benefits

Spinach: Rich in iron, vitamin K, and fiber, supporting energy and digestion.
Avocado: Provides heart-healthy monounsaturated fats and vitamins C, E, and B-6.
Raspberries: High in antioxidants and vitamin C, promoting immune health.
Walnuts: Contain omega-3 fatty acids and protein, contributing to cardiovascular and brain health.

This combination creates a well-rounded, nutrient-dense salad that's both satisfying and refreshing.

Tips for the best results

Choose ripe produce: Select firm but ripe avocado and sweet, fresh raspberries for maximum flavor.
Prevent sogginess: Dress the salad just before serving to keep spinach crisp.
Even coating: Use a gentle folding technique rather than vigorous tossing to avoid mashing berries and avocado.
Batch prep: Pre-toast walnuts and store in an airtight container for up to a week; prep dressing in advance for faster assembly.
Serving size: Ideal as a light meal for 2–3 people, or as a side salad for 4–6 people.

Serving suggestions

Pair with grilled salmon or chicken for a complete protein-rich meal.
Serve alongside crusty bread or a light soup for a casual lunch.
Perfect for summer picnics, brunches, or dinner parties where a fresh, colorful dish is desired.

This raspberry-spinach salad with avocado and walnuts combines taste, nutrition, and visual appeal in a way that resonates with home cooks and food enthusiasts across the U.S., Canada, Australia, and the U.K. Its adaptability allows for seasonal fruit swaps, protein additions, and flavor tweaks while maintaining its core identity: a fresh, vibrant, and satisfying salad. With minimal prep time and maximum flavor, it's a recipe that deserves a permanent place in your weekly meal rotation.

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