Raspberry, Avocado & Mango Salad

Raspberry, Avocado & Mango Salad

7 Reviews
From: EatingWell Magazine, July/August 2007

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 5 servings

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Original recipe yields 5 servings
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  • 1½ cups fresh raspberries, divided
  • ¼ cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 8 cups mixed salad greens
  • 1 ripe mango, diced (see Tip)
  • 1 small ripe avocado, diced
  • ½ cup thinly sliced red onion
  • ¼ cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional


  • Active

  • Ready In

  1. Puree ½ 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.
  • 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.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 229 calories; 16 g fat(2 g sat); 8 g fiber; 21 g carbohydrates; 3 g protein; 165 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 3,176 IU vitamin A; 52 mg vitamin C; 72 mg calcium; 2 mg iron; 82 mg sodium; 613 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (64% dv), Folate (41% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 2 vegetable, 3 fat

Reviews 7

July 22, 2018
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By: DG87
This was the perfect summer salad. We paired it with steak, chicken, and veggie kebabs.
August 07, 2013
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By: EatingWell User
The salad looks delicious I thought the salad looked exceptional, however after adding the dressing it became mushy and the fruit and avocado had a funny color. It didn't do well for lunch the next day. I think next time I wouldn't add the dressing to the entire salad but put it in a squeeze bottle or something and let everyone add their own dressing to their salad. Pros: Healthy Cons: Must be eaten the same day
April 19, 2013
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By: EatingWell User
NIce combination We're at a rental place & didn't have a blender to use. I used a potato masher to mash up the raspberries. Then added everything to a cruet & shook vigorously. Came out great. Love the combination of tart & sweet in the toppings. Also for those complaining about their raspberries going bad, buy them frozen. They are just as healthy that way.
October 10, 2012
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By: EatingWell User
Not the best combination I thought this salad was 'OK' but not one of the best I've had. I'm not sure I liked the combination of raspberries and avocado together, and I used a peach instead of the mango because we don't like mangos. Like one reviewer mentioned, their raspberries went bad really fast, mine did too. I had to throw out half my berries. My kids didn't like this salad or the dressing at all. The dressing is quite bland on its own but is okay with the salad. My husband liked it but I don't think it's one I'll make again.
September 19, 2011
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By: jayjayharding
Refreshing and tasty! We've made this a few times now and love it every time! My husband repeatedly asks for it, and we love that it is healthy and absolutely delicious! It's also incredibly easy to make. I'm going to try adding chicken to see if it will work as a stand alone dish. The dressing was a bit strong on the raspberry taste, so now we add about 1/4 mango in the blender with the dressing. We also add a little more avocado than the recipe calls for. One note: this could just be an issue with our grocery store, but everytime I buy raspberries for this, they go bad quickly. If you're like me and don't usually buy them, be sure to use them within a few days, otherwise you'll have a container of moldy raspberries :(
February 17, 2011
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By: Haley0489
My only complaint is... I added this recipe to my food-log at Livestrong.com and the calories came out to be 320 per serving, rather than 215 per serving. I entered the exact measurements and ingredients, so I'm not sure where the discrepancy lies. If I eliminate the dressing ingredients (oil, vinegar, 1/2c raspberries) my recipe comes out to be 216 per serving. In the future I would make this recipe again, but would use Kraft Raspberry Vinagrette as the dressing. The taste is similar and keeps calories in check.
June 19, 2010
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By: Liz
My brother-in-law specifically requests this salad every time he comes over for dinner! I call it "Peter's salad" now so I know exactly which one he likes.
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