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Raspberry, Avocado & Mango Salad

Raspberry, Avocado & Mango Salad
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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.

Prep: 25 minutes | Total Time: 25 minutes
  • 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
  • ripe mango, diced
  • 1/2 cup
    red onion, thinly sliced
  • 1/4 cup
    hazelnuts, toasted chopped, or sliced almonds, optional
  • 1 small
    ripe avocado, diced
  1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
  2. 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.
Nutritional Information

Makes: 5 servings
Serving Size: 2 cups
  • Calories229
  • Fat16 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates21 g
    • Dietary fiber8 g
  • Protein3 g
  • Sodium82 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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