Spinach, Avocado, and Almond Salad with Raspberry Dressing
Author: Denise Costello
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!
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
- 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.
- Place spinach in a large salad bowl. Toss with the dressing. Add avocado, raspberries and almonds and gently toss.