Raspberry-Spinach Salad with Avocado & Walnuts

  

Ingredients

2 medium oranges, divided

 

1½ tbsp lemon juice

 

1 small shallot, finely chopped

 

1½ tsp Dijon mustard

 

¼ tsp salt

 

¾ cup coarsely chopped walnuts

 

3 tbsp extra-virgin olive oil

 

1 medium avocado, chopped

 

1 (6-ounce) package raspberries

 

1 (5-ounce) package baby spinach

 

Preparations

Suprȇme 1 orange (cut the top and the bottom, then cut the skin and white part all around with a sharp knife) and set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl. Whisk in 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons mustard and ¼ teaspoon salt; let stand for at least 10 minutes.  

Meanwhile, place ¾ cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes. 

While whisking the lemon juice mixture constantly, slowly stream in 3 tablespoons oil until combined. Add chopped avocado, 1 (6-ounce) package raspberries, 1 (5-ounce) package spinach and the orange segments; gently toss until evenly coated. Sprinkle with the toasted walnuts. 

To make ahead

 Refrigerate dressing (Steps 1 and 3) in an airtight container for up to 3 days. Before serving, shake to emulsify. Toast walnuts (Step 2) and store in an airtight container at room temperature for up to 3 days.

 

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