Raspberry, Avocado & Mango Salad
Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.
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
Instructions
- Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
- 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.
Tips: To dice a mango:
- Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
- With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
- Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
- Cut the fruit into the desired shape.
- To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat.
- Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Nutrition
Calories: 215kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 122mg | Fiber: 7g
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