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Raspberry, Avocado & Mango Salad

July/August 2007

Your rating: None Average: 3.9 (44 votes)

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.



READER'S COMMENT:
"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. "
Raspberry, Avocado & Mango Salad Recipe

Makes: 5 servings, about 2 cups each

Active Time:

Total Time:

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.

Tips & Notes

  • 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

Per serving: 229 calories; 16 g fat (2 g sat, 12 g mono); 0 mg cholesterol; 21 g carbohydrates; 3 g protein; 8 g fiber; 82 mg sodium; 613 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv), Folate (36% dv), Potassium (16% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 2 vegetable, 3 fat


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