Hannah Kaminsky
Spring Avocado Salad With Raspberry Vinaigrette
Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry vinaigrette.
April 5, 2025
The Sweet Thyme Inn was one of the first vegan bed and breakfasts in the US, and the food was extraordinary. This is one of their guest favorites.
What you need:
For the vinaigrette:
½ cup vegan milk
¼ cup grapeseed oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cup fresh raspberries
For the salad:
Mixed baby greens
1 cucumber, sliced into thin rounds
1 daikon radish, sliced into thin rounds
1 avocado, pitted, peeled, and sliced
2 tablespoons chopped scallions
½ cup raspberries
What you do:
- For the vinaigrette, into a blender, combine all ingredients and blend until smooth.
- On bed of mixed baby greens, place several thin rounds of cucumber and daikon radish. Add avocado slices, scallions, and raspberries. Drizzle dressing on top or serve on the side.
For more plant-based recipes like this, read:
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