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.
fresh raspberries, divided
extra-virgin olive oil
garlic, coarsely chopped
freshly ground pepper
mixed salad greens
ripe mango, diced (see Tip)
small ripe avocado , diced
thinly sliced red onion
toasted chopped hazelnuts, or sliced almonds (see Tip), optional
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
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.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. 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.
Calories 215, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 12 g, Sodium 122 mg, Carbohydrate 18 g, Fiber 7 g, Protein 3 g, Potassium 564 mg. Daily Values: Vitamin A 60%, Vitamin C 70%. Exchanges: Fruit 0.5,Vegetable 2,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet