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
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts, or sliced almonds, optional

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.

NUTRITION

  • 229 Calories
  • 16 g Fat
  • 2 g Saturated Fat
  • 12 g Monounsaturated Fat
  • 0 mg Cholesterol
  • 21 g Carbohydrates
  • 3 g Protein
  • 8 g Fiber
  • 82 mg Sodium
  • 613 mg Potassium

Serves 5, about 2 cups each

Recipe courtesy of Eating Well, July/August 2007