Baby spinach provides a tender leafy base rich in iron, vitamins A and C. Its mild flavor pairs beautifully with sweet raspberries and creamy avocado without overpowering the other ingredients.
Raspberries add bright color and a natural tartness that balances the richness of the dressing and avocado. They are loaded with antioxidants and fiber to promote overall health.
Avocado brings creaminess along with healthy monounsaturated fats that contribute to heart health. Its subtle buttery flavor complements the crisp spinach and juicy berries perfectly.
Chopped walnuts add satisfying crunch plus omega-3 fatty acids for brain support. Their slightly bitter undertone contrasts nicely against the sweetness of the fruit.
Thin slices of red onion introduce a sharp bite that cuts through the richness of the avocado while adding crunch. It also boosts antioxidant content.
Feta cheese adds a salty tang that enhances all flavors in this salad. Use sparingly if desired for an extra layer of savory depth.
Balsamic vinegar delivers acidity to brighten the dish while complementing the sweetness of raspberries naturally.
Olive oil rounds out the dressing by providing smoothness and healthy fats that help absorb fat-soluble vitamins from the greens.
A touch of honey or maple syrup balances acidity in the dressing for harmonious flavor without overpowering sweetness.
Seasoning is essential to bring out all individual ingredient flavors without masking their natural qualities.
Begin by thoroughly washing 4 cups of baby spinach leaves under cold water; drain well to avoid sogginess. Rinse 1 cup fresh raspberries gently to preserve their shape. Peel 1 ripe avocado, remove the pit, then slice it into thin wedges. Thinly slice 1/4 cup red onion for added sharpness in texture. Set these prepared ingredients aside ready for assembly.
Coarsely chop 1/2 cup walnuts to create crunchy pieces that will contrast nicely against softer elements in your salad. If using feta cheese, crumble about 1/3 cup into small chunks; this will add a savory note when mixed later on. Keep these toppings separate until you combine all ingredients in your serving bowl.
In a small bowl or jar, whisk together 2 tablespoons balsamic vinegar with 3 tablespoons extra virgin olive oil until emulsified. Add 1 teaspoon honey or maple syrup to balance acidity naturally followed by salt and freshly ground black pepper according to personal preference. Stir well until smooth dressing consistency forms for drizzling over your salad.
Place baby spinach gently into a large mixing bowl ensuring leaves remain intact without bruising them too much. Scatter fresh raspberries evenly across top along with sliced red onions so each bite offers variety in flavor profiles combining sweet, sharp, and earthy notes simultaneously.
Arrange sliced avocado wedges carefully atop your layered greens ensuring they maintain shape without mashing down other ingredients during mixing process later on; sprinkle chopped walnuts evenly over everything adding pleasant crunch throughout bites taken from this summer side dish masterpiece.
Pour prepared balsamic vinaigrette evenly over entire assembled ingredients inside bowl; using tongs or two large spoons toss gently just enough so dressing coats all components but does not bruise delicate berries or mash soft avocado slices preventing loss of texture balance within final presentation.