Spinach, Avocado, and Almond Salad with Raspberry Dressing
 
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Special thanks to Jennifer Wright of Urban Body Sanctuary for the inspiration! I love, love this raspberry dressing – so easy, packed with anti-oxidants and colorful! This dressing is perfect to have on hand to drizzle over grilled chicken or shrimp. So make a double batch!
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • Salad:
  • 4 cups organic baby spinach- you can add other mixed greens if you like
  • 1 cup fresh organic raspberries
  • 1 ripe avocado, diced
  • ½ cup whole toasted almonds
  • 1¾ cups raspberry dressing
  • Raspberry Dressing:
  • 1 cup fresh organic raspberries or frozen, thawed
  • ¼ cup white wine vinegar
  • 1-2 teaspoons organic unprocessed pure cane sugar, to preference
  • 1 tablespoon Dijon mustard
  • Pinch of sea salt
  • ¼ cup of olive
Instructions
  1. Place raspberries, vinegar, sugar, mustard, and salt in a blender or food processor and process until well combined. Add oil slowly and process until creamy. Can be made 1 day ahead and stored, covered, in the refrigerator.
  2. Place spinach in a large salad bowl. Toss with the dressing. Add avocado, raspberries and almonds and gently toss.
Recipe by The Energized Body at https://theenergizedbody.com/spinach-avocado-almond-salad/