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Berry Salad with Raspberry Dressing

Berry Salad with Raspberry Dressing

Putting a few blueberries or cranberries on a salad isn’t really new, but this recipe features a whole array of fresh summer berries for a satisfying combination of sweet fruit and fresh greens. A raspberry-flavored dressing that really brings out the fruit flavors and also adds some healthy fats to help you absorb the vitamins in the spinach. Vitamins A, E, and K in particular need some fat to really let your body use them, and the mayo in the dressing – plus the avocado on top of the salad – delivers exactly that.

A sprinkle of roasted walnuts adds some crunch on top of the salad, and also some extra nutrition, especially vitamin E and Omega-3 fats. You can roast walnuts by simply putting them in a hot oven (375-400 degrees) for 5-10 minutes, until they’re just browned. Keep an eye on them because they cook fast!

You could add some grilled chicken to this for a complete meal, or try it with hamburgers – the sweet berries actually make a nice contrast to juicy beef hot off the grill.

Berry Salad with Raspberry Dressing Recipe

Serves: 4Prep: 15 min
Notice

Protein: 2g / %

Carbs: 0g / %

Fat: 32g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 6 oz. baby spinach
  • ½ cup fresh strawberries, sliced
  • ½ cup blueberries
  • ½ cup blackberries
  • ½ cup raspberries
  • 2 large avocados, sliced
  • 1/4 cup. roasted walnuts, chopped

Raspberry Dressing Ingredients

  • ½ cup raspberries
  • ½ cup mayonnaise
  • ¼ cup almond milk
  • 4 tsp. apple cider vinegar
  • 1 tsp. poppy seeds

Tags

Fast Prep Cooking: Raw Dairy-free No Sweeteners Shellfish-free Kid-friendly Vegetarian

Berry Salad with Raspberry Dressing preparation

Preparation

  1. In a food processor, combine all the ingredients for the dressing, and pulse until smooth.
  2. In a large salad bowl, combine spinach and berries.
  3. Top the salad with avocado slices and sprinkle with chopped walnuts.
  4. Drizzle with dressing and serve.
Photo of Ashley Noël

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