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Raspberry and Spinach Salad


3 tablespoons olive oil

2 tablespoons raspberry vinegar

1/4 cup fresh organic raspberries, crushed to a puree

8 cups organic baby spinach

2 cups fresh organic raspberries

4 tablespoons walnuts, crushed

1/2 organic red onion, finely chopped

3 organic kiwis, peeled and sliced

Sea salt and freshly ground black pepper to taste



In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar, and crushed raspberries. Combine well. Season to taste with salt and pepper.

In a large salad bowl, combine the remaining ingredients: spinach, raspberries, walnuts, kiwis and onion.

Drizzle with the dressing, toss well and serve.


Recipe inspired by: Paleo Leap

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