Raspberry, Avocado & Mango Salad

 This recipe comes from http://www.fitnessmagazine.com

Raspberry, Avocado & Mango Salad

Ingredients

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 (see Tip), optional

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.
Tips: Tips: To dice a mango:
Tips: 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.
Tips: 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
Tips: 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
Tips: 4. Cut the fruit into the desired shape.
Tips: 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.


Nutrition Information   PER SERVING: 215 cal., 16 g total fat (2 g sat. fat), 122 mg sodium, 18 g carb. (7 g fiber), 3 g pro.