This salad is a refreshing lunch or complement for a dinner of fish or any meat for that matter. Fruit is healthy, but do not tell the children, and they will probably eat it also.
The creamy texture of the dressing complements the lettuce and fruit for a tangy taste.
Ingredients:
1- 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, optional [ see tip]
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.
Tip:
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.
This recipe takes about 25 minutes to prepare and cook. It serves about 5.
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