Recipe courtesy of Mary Carter

Raspberry Jazz Spinach Salad

  • Level: Easy
  • Total: 18 min
  • Prep: 15 min
  • Cook: 3 min
  • Yield: 4 servings
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1 bunch fresh spinach

1 avocado, peeled, pitted and sliced

1/4 cup chopped red onion

1/2 cup raspberries

1/4 cup seeded and finely chopped jalapenos

1/4 cup balsamic vinegar

1 tablespoon pine nuts (can be substituted with slivered almond or walnuts)


Clean and chop the spinach. In a saucepan, add red onion and avocado. Add raspberries, jalapenos, balsamic vinegar, and pine nuts. Stir over medium heat for 2 to 3 minutes, until warm. Pour the warmed mixture over the spinach leaves, toss, and serve.

Cook’s Note

Raspberry Jazz can be substituted for the raspberries and jalapenos.

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