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5 from 1 vote

Raspberry Walnut Avocado Salad with Raspberry Vinaigrette

Servings 6
Author Laura Doerr


  • 1 bag Spring Mix bag lettuce
  • 1 bag Spinach and Arugula bag lettuce mix
  • 1 bag chopped Romaine lettuce
  • 1/2 cup walnuts chopped
  • 1 cup fresh raspberries
  • 1 avocado sliced
  • 4 oz goat cheese crumbled
  • 1/2 cup dried fruit such as dates, cranberries, prunes
  • 1 cup cooked, chopped chicken breast optional

Raspberry Vinaigrette

  • 1/2 cup fresh raspberries
  • 1/4 cup vegetable oil
  • 1/2 cup olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp white vinegar
  • 2 tbsp raw honey


  1. Add all of the vinaigrette ingredients to a blender or food processor. Blend until smooth. Transfer to a storage container and refrigerate until ready to use. 

  2. *See recipe notes on portions and plating. If you are making one large salad, combine all salad ingredients in a bowl except the goat cheese and avocado, and toss with desired amount of dressing. Portion out salads and top with goat cheese and sliced avocado.

  3. If making individual portions (recommended), plate all salad ingredients and drizzle with desired dressing amount over the top. Serve and a enjoy!

Recipe Notes

The lettuce measurements are estimated. I always portion out this salad in single servings rather than one large salad. If you mix everything together you lose all of those topping goodies to the bottom of the bowl. It also tends to get over-dressed if you toss with the dressing, which is why I like to drizzle individually.