Recipe

Raspberry, Avocado & Mango Salad

By: 

Recipe Information

Total Time: 25 minutes
Servings: 5, about 2 cups each

Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit.

Ingredients

  • 1 1/2 cups fresh raspberries, divided
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups mixed salad greens
  • 1 ripe mango, diced (see Tip)
  • 1 small ripe avocado, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional

Preparation

  1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
  2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Nutritional Information

215 calories, 16 g. fat, 0 mg. cholesterol, 82 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 3 g. protein