Description
A refreshing and vibrant Spinach Raspberry Salad that combines the freshness of spinach leaves with the sweetness of raspberries, creaminess of avocado, and crunch of macadamia nuts. Topped with a tangy raspberry dressing, this salad is a perfect balance of flavors and textures.
Ingredients
Units
Scale
Salad:
- 8 cups spinach leaves
- 1 cup fresh raspberries
- 1 small red onion, thinly sliced
- 1 cup macadamia nuts, toasted and chopped
- 3 small avocados, or 1 large, peeled and sliced
- 1/2 cup fresh cilantro leaves, chopped
Dressing:
- 1/2 cup sesame oil
- 1/4 cup raspberry vinegar
- 1/4 - 1/2 cup raspberry jam, to taste
- Salt and pepper
Instructions
- Prepare Salad: In a large bowl, combine spinach, raspberries, onion, nuts, avocado, and cilantro. Reserve a few raspberries and nuts for garnish.
- Make Dressing: In a small bowl, mix oil, vinegar, jam, salt, and pepper. Whisk together and set aside.
- Assemble: Drizzle the dressing over the salad; toss to combine.
- Garnish: Top with reserved raspberries and nuts.
- Serve: Serve immediately and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 280 kcal
- Sugar: Approximately 8g
- Sodium: Approximately 150mg
- Fat: Approximately 24g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 18g
- Trans Fat: 0g
- Carbohydrates: Approximately 16g
- Fiber: Approximately 9g
- Protein: Approximately 5g
- Cholesterol: 0mg
