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.
Ingredients
- 2 medium oranges, divided
- 1� tablespoons lemon juice
- 1 small shallot, finely chopped
- 1� teaspoons dijon mustard
- � teaspoon salt
- � 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
- Supr?me 1 orange and set aside. Zest the remaining orange to get � teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl. Whisk in 1� tablespoons lemon juice, chopped shallot, 1� teaspoons mustard and � teaspoon salt; let stand for at least 10 minutes.
- Meanwhile, place � cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes.
- 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.
