There’s something so refreshing about a salad that balances sweet, savory, and tangy flavors in every bite.
This raspberry salad is loaded with crisp veggies, creamy avocado, smoky bacon, and a homemade raspberry dressing that makes it irresistible.
Why You’ll Love This Recipe
It combines fresh, colorful ingredients with a creamy yet tangy dressing.
The crispy bacon and eggs add protein, making it filling enough for lunch or dinner.
It’s versatile—serve it as a side dish or as a light main course.
The homemade raspberry dressing is quick, simple, and so much better than store-bought.
What You’ll Need (Ingredient Highlights)
Fresh raspberries bring a fruity tartness that shines in the dressing.
Crispy bacon adds a smoky, salty crunch.
Avocado provides creaminess that balances the tangy flavors.
Asparagus and peas add fresh, bright green textures.
Hard-boiled eggs make the salad hearty and protein-packed.
Pro Tips Before You Start
Use ripe raspberries for the dressing to achieve the best natural sweetness.
Cook the bacon until crispy so it stays crunchy in the salad.
Slice the avocado just before serving to keep it from browning.
For extra flavor, lightly blanch the asparagus before adding it in.
How to Make Delicious Raspberry Salad
Step 1 – Make the dressing
Blend raspberries, olive oil, vinegar, honey, Dijon mustard, onion powder, salt, and pepper until smooth.
Transfer to a jar.
Step 2 – Prep the salad base
Add chopped romaine lettuce to a large salad bowl.
Step 3 – Add toppings
Layer bacon, eggs, asparagus, avocado, peas, and radishes over the lettuce.
Step 4 – Dress and toss
Drizzle with raspberry dressing and toss gently to coat.
Step 5 – Serve fresh
Top with extra raspberries if desired and serve immediately.
What to Serve It With
Pairs beautifully with grilled chicken or salmon.
Serve alongside a quiche or sandwich for a light lunch.
Enjoy with crusty bread to soak up the dressing.
Variations / Substitutions
Use spinach instead of romaine for a softer base.
Swap bacon for grilled chicken or turkey for a lighter option.
Add feta or goat cheese for extra tangy creaminess.
Storage & Leftovers
Store salad and dressing separately for best freshness.
Dressing keeps in the fridge for up to 4 days in a sealed jar.
Salad is best enjoyed fresh, as avocado and lettuce can wilt.
FAQs
Can I make the dressing ahead of time?
Yes, it keeps well for 3–4 days in the fridge.
Can I use frozen raspberries?
Yes, just thaw before blending into the dressing.
Can I add nuts to this salad?
Absolutely—pecans, walnuts, or almonds add a great crunch.
How do I keep avocado from browning?
Toss slices in a little lemon juice before adding to the salad.
Can this salad be made keto-friendly?
Yes, just use sugar-free syrup instead of honey in the dressing.
What’s the best way to blanch asparagus?
Boil for 2–3 minutes, then plunge into ice water to keep it crisp and green.
Final Thoughts
This raspberry salad is as beautiful as it is delicious.
It’s a mix of creamy, tangy, and savory flavors that work in perfect harmony.
Whether served as a side or a meal, it’s fresh, vibrant, and unforgettable.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.