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Raspberry, Avocado & Mango Salad

Raspberry, Avocado & Mango Salad

Nutrition Facts
  • cal. (kcal) 215
Raspberry, Avocado & Mango Salad
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 18

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

Directions

  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.
  3. Tips: Tips: To dice a mango:
  4. Tips: 1. 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.
  5. Tips: 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  6. Tips: 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  7. Tips: 4. Cut the fruit into the desired shape.
  8. Tips: 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 Information

PER SERVING: 215 cal., 16 g total fat (2 g sat. fat), 122 mg sodium, 18 g carb. (7 g fiber), 3 g pro.

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