Used by permission. (c) Eating Well, Inc.
|1 1/2 cups fresh raspberries, divided||8 cups mixed salad greens|
|1/4 cup extra-virgin olive oil||1 ripe mango, diced (see Tip)|
|1/4 cup red-wine vinegar||1 small ripe avocado, diced|
|1 small clove garlic, coarsely chopped||1/2 cup thinly sliced red onion|
|1/4 teaspoon kosher salt||1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional|
|1/8 teaspoon freshly ground pepper|
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.
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