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.
Raspberry, Avocado & Mango Salad
From EatingWell: 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.
6 Reviews for Raspberry, Avocado & Mango Salad
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.
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.
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 :(
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.
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