A vibrant raspberry and tangy balsamic dressing drizzled over a salad of rocket, spinach, feta, avocado with fresh juicy raspberries for a fruity crowd-pleasing nourishing summer salad.
I developed this recipe for Keto Hana using their keto granola which incorporates mixed nuts, seeds and coconut flakes. You can top the salad with this, or other mixed nuts and seeds of your choice, or omit them altogether.
What ingredients do I need to make this Raspberry Balsamic Salad?
For the Dressing
Raspberries: you can use fresh or frozen raspberries – use the freshest and most juicy for the tastiest dressing
Olive oil: I use extra virgin olive oil to add oleic acid and other nutrients to the salad
Balsamic vinegar: this adds the wonderfully rich and tangy tartness
Keto liquid sweetener, keto syrup or maple syrup: to make this keto then use a keto liquid sweetener otherwise if you’d just like it refined sugar free use maple syrup
Dijon mustard: adds a little kick and warmth to the dressing
Lemon juice: for another depth of zestiness to the dressing
Salt and pepper: seasonings for added flavour
For the Salad
Rocket (arugula) and baby spinach: vibrant crunchy greens with lots of vitamins are a gorgeous base to this salad
Avocados: these are cubed for this salad and add lots of good fats
Feta cheese: ensure this is a plant based feta for it to be vegan, cube it up to add some white colour contrast and a delicate light flavour with more good fats in the salad.
Fresh raspberries: whole or sliced raspberries to top the salad make this a vibrant and juicy salad that you or your guests will want to devour
Keto Hana raspberry ‘granola’ or mixed nuts and seeds of your choice: this is an optional topping.
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Is this low FODMAP?
Raspberries are low FODMAP up to 30 berries. Use only a few tablespoons max per serve of the dressing (balsamic vinegar is low FODMAP in 1 tbsp serves) and omit the added raspberries on top to keep this low FODMAP. Baby spinach is low FODMAP under 75g or 1 ½ cups per meal, so ensure you don’t eat too much per serve to keep it low FODMAP. Avocados are low FODMAP under 30g or ⅛ cup per serve, so only use ½ avocado to keep this low FODMAP. Only sprinkle a few raspberries to garnish the salad or omit altogether if in the elimination phase of low FODMAP.
Is this vegan, keto, refined sugar free, allium, onion and garlic free, nut free, soy free, seed free and gluten free?
Yes – just don’t top with any Keto Hana granola or mixed nuts or seeds to ensure that it’s safe for you if nut free or seed free. Ensure your plant based cheese isn’t soy based to be soy free.
Can I make this raspberry balsamic salad with other vegetables?
Yes absolutely – the recipe for the salad is just a suggestion but this will be delicious drizzled over many different salads, get creative and let me know what you use it with!
How to make:
Blend the dressing ingredients in a high speed blender or food processor.
Assemble the salad in a large serving bowl or divide into 4 separate bowls, begin with baby spinach and rocket, top with avocado, feta cheese, raspberries and drizzle over the dressing.
How to store:
Best enjoyed immediately once dressed as the leaves will wilt. If making this in advance, store the salad ingredients un-dressed in an airtight container in the fridge for 1-2 days then drizzle over the dressing and enjoy immediately. Store the dressing in the fridge in an airtight container for up to 5 days.
Raspberry Balsamic Salad
SEASON Summer, SpringEquipment
Ingredients
For the Raspberry Balsamic Dressing
- 1 cup raspberries
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 1/2 tbsp maple syrup or liquid keto sweetener
- 1 tsp dijon mustard
- 1/4 tsp lemon juice
- 1/2 tsp fine salt
- 1/16 tsp pepper
For the Salad
- 2 cups rocket arugula
- 2 cups baby spinach
- 2 avocados 1/2 avocado to be low FODMAP
- 1/2 cup feta cheese plant based
- 1 cup fresh raspberries omit if low FODMAP
- 1/4 cup Keto Hana Raspberry Granola or mixed nuts / seeds omit if nut or seed free
Instructions
- In a blender blitz together all of the dressing ingredients. Pour through a fine mesh sieve into a container/jar to remove the seeds. Store in the fridge in an airtight container for up to 5 days.
- In a large serving bowl or in four separate portion bowls. Layer the rocket and baby spinach, top with cubed avocado, plant based feta cheese, fresh raspberries, Keto Hana raspberry 'granola' or mixed nuts and seeds and drizzle on your dressing. Enjoy immediately.
reduce the quantity of avocado to make it low FODMAP, omit nuts and seeds if nut and seed free, remove raspberries to garnish the salad if low FODMAP (or sprinkle one or two halved over your portion).
