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Raspberry, Avocado & Mango Salad

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  5 servings, about 2 cups each
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.
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

To dice a mango:
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.

With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.

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.
Raspberry, Avocado & Mango Salad Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   5 servings, about 2 cups each
Calories: 215
Fat, Saturated: 2g
Fiber: 7g
Carbohydrates, Total: 18g
Sodium: 122mg
% Cal. from Fat: 67%
Fat. Total: 16g
Protein: 3g
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