Raspberry, Avocado & Mango Salad

By:  EatingWell.com

Total Time: 25 minutes

Servings: 5

Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit.


  • 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


  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

Dicing a Mango

  1. Slice both ends off the mango, revealing the long, slender seed inside..
  2. Cut the mango into a grid pattern, careful not to cut through the skin, into the desired size.
  3. Scoop out flesh from the skin with a large spoon.
  4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  5. Remove the skin and cut the fruit into the desired shape.

Toasting Nuts

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.

Nutritional Information

215 calories, 16 g. fat, 0 mg. cholesterol, 82 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 3 g. protein

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