by Elise Schwartz | August 23, 2009 5:43 PM
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 sea salt
1/8 teaspoon freshly ground pepper
8 cups mixed salad greens
1 ripe mango, diced
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup chopped raw hazelnuts or sliced raw almonds
1.) Dressing: 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.
3.) Pour the dressing on top and gently toss to coat.
4.) Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts.
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