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+ servings

Spinach Avocado Walnut Salad with Cranberries

A colourful spinach salad with avocado, toasted walnuts and dried cranberries tossed in a lemon poppy dressing.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Low carb, Vegan
Keyword: low carb vegan, spinach salad
Servings: 4 servings
Calories: 442kcal


  • 2 cups baby spinach leaves
  • 1 avocado sliced
  • ½ cup walnuts toasted
  • ¼ cup dried cranberries


  • ¼ cup lemon juice
  • 1 tablespoon Dijon mustard
  • ½ cup avocado oil
  • 1 tablespoon poppy seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon allulose sweetener can be optional


Make the Dressing

  • Prepare dressing by whisking together all ingredients in a small bowl until fully combined and creamy.

Prepare the Salad

  • Layer the spinach leaves and add the avocado slices. Sprinkle with the toasted walnuts and dried cranberries.


  • Drizzle the dressing over the salad, toss and serve.


Makes 4 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 442kcal | Carbohydrates: 10g | Protein: 4g | Fat: 45g | Fiber: 6g