Recipe of the Week: Raspberry, Avocado, and Mango Salad

  • 1 1/2 cup(s) raspberries, divided
  • 1/4 cup(s) oil, olive, extra-virgin
  • 1/4 cup(s) vinegar, red wine
  • 1 clove(s) garlic, coarsely chopped
  • 1/4 teaspoon salt, Kosher
  • 1/8 teaspoon pepper, black ground
  • 8 cup(s) salad greens, mixed
  • 1 mango(es), ripe and diced
  • 1 small avocado, ripe and diced
  • 1/2 cup(s) onion(s), red, thinly sliced
  • 1/4 cup(s) nuts, hazelnuts, toasted and chopped, or sliced almonds (optional)


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.