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.
Course Salad
Keyword Salads|Side Dishes
Calories 215
Ingredients
1 1/2cupsfresh raspberriesdivided
1/4cupextra-virgin olive oil
1/4cupred-wine vinegar
1small clove garliccoarsely chopped
1/4teaspoonkosher salt
1/8teaspoonfreshly ground pepper
8cupsmixed salad greens
1ripe mangodiced (see Tip)
1small ripe avocadodiced
1/2cupthinly sliced red onion
1/4cuptoasted chopped hazelnutsor sliced almonds (see Tip), optional
Instructions
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:
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.