Gorgeous summer strawberry spinach salad topped with avocado, raspberry, sweet gorgonzola, pecans and drizzled with a flavorful strawberry balsamic vinaigrette. This is the best red berries salad recipe!
Because it’s a perfect combination between colors and textures. The crunchy of the nut, the juicy of the strawberry and raspberry, and the fresh flavors of the spinach. Ohh…I love the way all the red berries pair together. And do not forget that it is healthy too.
Perfect as a single dish alone, especially in summer or as a side dish for a meat dish, a grilled chicken or a burger, in the winter. Well… I see her even next to a beautiful salmon!
This balsamic dressing is my standard, go-to-all-the-time salad dressings. To make the salad even better, I had strawberry jam to the vinaigrette, which goes very well together.
I put a little Italian touch to this salad with the sweet gorgonzola because it’s a bit mellower than the normal one, and doesn’t dominate the flavor of the salad, instead of letting all of the other flavors shine through.
Some tips to make perfect red berries salad
If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious.
Also, firmer avocados are best in this salad because they’ll keep their shape.
And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher.
As I always say, the recipe is only a base with main ingredients and secondary ingredients. Secondary ingredients can be switched with other ingredients if they still pair with the main ones.
Now it’s your turn.
Make the salad, the original recipe or your own DIY, and let us know with a comment below.
I hope you enjoy this fresh salad, and if you wish, check our latest recipe “Avocado salad“.
For the salad
- 2 medium diced avocados
- 10 oz baby spinach
- 1/3 cup pecans, roughly chopped and toasted
- 10 oz fresh strawberries, sliced (about 2 cups)
- 1 pint fresh raspberries (about 1 1/2 cups)
- 4.5 oz gorgonzola cheese
For the balsamic strawberry vinaigrette:
- 4 tablespoon strawberry juice
- 1 ½ tablespoon balsamic vinegar or 3 of white vinegar
- 4 tablespoons olive oil
- ½ garlic clove, minced
- ½ teaspoon dijon mustard
- salt and pepper, to taste
For the dressing
- In a small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt and pepper, if necessary.
For the salad
- In a large salad bowl, mix together avocados, spinach, pecans, strawberries, raspberries, and gorgonzola cheese.
- Plate and top with dressing.
If strawberries aren’t available, try blueberries, peaches, or blackberries. They’ll all be delicious. Also, firmer avocados are best in this salad because they’ll keep their shape. And feel free to replace pecans with pistachios or fresh white almonds. I would prefer toasted almonds in the winter season since they grow up after September, so in the early summer you can just pick up from the tree the white fresh almonds, which make this salad even fresher.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 575Total Fat 45gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 32gCholesterol 24mgSodium 559mgCarbohydrates 38gFiber 16gSugar 17gProtein 13g
This information is based on the specific brands, ingredients, and measurements used by the author of the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home.