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.
| Prep Time: | 25 minutes |
| Ready in: | 25 minutes |
| Yield: | 5 servings, about 2 cups each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, high fiber, low sat fat, low cholesterol, low sodium, high potassium, heart healthy, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 5 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 215 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 18 g | Dietary Fiber: | 7 g | Cholesterol: | 0 mg | |||
| Fat: | 16 g | Sodium: | 122 mg | Saturated Fat: | 2 g | |||
| Protein: | 3 g | Potassium: | 564 mg | Monounsaturated Fat: | 12 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value), Vitamin A (60% dv), Folate (36% dv), Potassium (16% dv). | |||||||
| Exchanges: | 1/2 fruit, 2 vegetable, 3 fat | |||||||
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