The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts.
This salad is perfect for a light lunch, an easy side dish or part of a brunch spread.
But this salad isnt just for showits endlessly versatile, too.
Photo:Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Serve it as a light lunch or as a side dish for dinner.
Want to turn it into a full-on main course?
Top it with grilled chicken, seared salmon or cooked whole grains like quinoa or farro.
Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Try it out with the tips and tricks below and itll quickly become your new favorite!
Meanwhile, place 34 cup walnuts in a small skillet.
Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes.
Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
While whisking the lemon juice mixture constantly, slowly stream in 3 tablespoons oil until combined.
Sprinkle with the toasted walnuts.
Before serving, shake to emulsify.
Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Just give it a good shake or whisk before drizzling it on the salad.
If raspberries arent available, try other juicy, slightly tart fruits like strawberries, blackberries or pomegranate seeds.
If you dont have walnuts or prefer something different, try pecans, slivered almonds or pistachios.
Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
For a nut-free option, roasted sunflower seeds or pumpkin seeds work well for crunch.
