Raspberry-Spinach Salad with Avocado & Walnuts

 For readers looking for fresh, vibrant, and healthy meals that photograph beautifully and work for lunch, light dinner or meal-prep, this salad ticks all the boxes. With super-food ingredients, crunchy texture and bright colour, it’s exactly the kind of recipe that readers love to pin and share.

Ingredients (serves ~2-4):

• 4 cups fresh baby spinach leaves

• 1 cup fresh raspberries (or substitute with strawberries if unavailable)

• 1 ripe avocado, sliced

• ½ cup chopped walnuts (lightly toasted if you like)

• ¼ cup crumbled feta cheese (optional)

• For the dressing:

• 3 Tbsp extra-virgin olive oil

• 1 Tbsp raspberry vinegar (or balsamic if unavailable)

• 1 tsp honey or maple syrup

• Salt & pepper to taste.

Instructions:

1. In a large salad bowl, combine the spinach, raspberries, sliced avocado, walnuts and cheese (if using).

2. In a small jar or bowl, whisk (or shake) the dressing ingredients: olive oil, raspberry vinegar, honey/maple syrup, salt & pepper.

3. Drizzle the dressing over the salad, toss gently so the avocado and berries remain intact.

4. Serve immediately. If making ahead, keep the dressing separate and toss just before serving so the greens don’t wilt.
   
   

Variations & Pro-Tips:

• Add grilled chicken or shrimp for protein, and it becomes a full meal.

• Swap raspberries for blueberries or blackberries if out of season.

• Add sliced red onion or cucumber for more crunch.

• Toasting the walnuts (a few minutes in a dry pan) brings out the flavour and adds photo appeal.