Cranberry Avocado Salad with Raspberry Vinaigrette
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I. Love. Salads. They are the perfect healthy meal or side for those of us who just don’t want to spend a lot of time in the kitchen, whether we’re sick, busy, tired, or just plain lazy. (Or all of the above.) They’re my go-to lunch for workdays and if you have some protein with breakfast you can probably get by without any for lunch if you don’t want to be bothered for that, either. Seriously, I don’t know what I’d do without salads to turn to. Paired with smoothies (which are really just salads that are put into the blender, at least the way I make them), salads are probably the #1 way I get my veggies. With a big helping of greens and just about anything you like thrown on top, they’re a great way to get rid of leftovers, too. And making your own dressing doesn’t have to be a pain in the butt! This Cranberry Avocado Salad with Raspberry Vinaigrette comes together in about five minutes flat and most of that is just chopping the avocado and red onion. The dressing goes in the blender for a few seconds and boom, you’re good to go. Enjoy!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Cranberry Avocado Salad with Raspberry Vinaigrette
Ingredients
- 8 cups mixed greens chopped
- 2 small avocado sliced
- 1/4 cup red onion chopped
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 1/8 cup honey or to taste
- 3/4 cup raspberry
- 1/4 cup apple cider vinegar
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground ginger
Equipment
Instructions
- In a large bowl, combine the greens, avocado, red onion, and cranberries.
- Combine the remaining ingredients in a blender and puree until smooth.
- Pour over the salad, toss well, then serve.