Raspberry-Spinach Salad with Avocado & Walnuts (Restaurant Copycat)
⏱️ 20 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 6 cups fresh baby spinach leaves
- •- 1 cup fresh raspberries
- •- 1 large ripe avocado, diced
- •- 3/4 cup candied walnut halves
- •- 1/2 cup crumbled chèvre (goat cheese)
- •- 1/4 cup red onion, thinly sliced
Instructions
- 11. Toast walnuts in a dry skillet until fragrant, about 4-5 minutes. Cool completely.
- 22. Whisk vinaigrette ingredients in a blender until smooth and emulsified. Strain to remove raspberry seeds.
- 33. Layer spinach leaves on a chilled white ceramic platter, creating height and dimension.
- 44. Gently scatter raspberries, diced avocado, and candied walnuts across spinach.
- 55. Sprinkle crumbled chèvre and red onion ribbons over salad.
- 66. Drizzle vinaigrette tableside for dramatic presentation.