Description
A fresh and vibrant spinach salad tossed with juicy raspberries, creamy avocado, crunchy walnuts, and a bright lemon olive oil dressing. Light, nourishing, and perfect for quick lunches or elegant side dishes.
Ingredients
Scale
- 4 cups fresh spinach leaves
- 1 cup fresh raspberries
- 1 large ripe avocado, sliced
- 1/2 cup walnuts, lightly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Wash the spinach thoroughly under cold water and dry it completely so the dressing coats the leaves evenly.
- Slice the avocado just before assembling the salad to keep it fresh and creamy.
- Place the spinach in a large salad bowl and scatter the raspberries evenly over the top.
- Add the avocado slices and sprinkle the chopped walnuts across the salad.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
- Gently toss the salad until everything is lightly coated, being careful not to crush the raspberries.
Notes
- Add the avocado at the very last moment to keep it vibrant and creamy.
- Taste the raspberries before dressing and adjust lemon juice if they are very tart.
- Use very fresh spinach for the best texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: spinach salad, raspberry salad, avocado salad, healthy salad, vegetarian salad, fresh spinach recipe