Green salad with raspberries, avocado and mango
4 servings
10 minutes
Green salad with raspberry, avocado, and mango is a vibrant combination of freshness, sweetness, and spiciness. Its roots trace back to Italian cuisine, where the art of balancing flavors plays a key role. The sweet juiciness of mango harmonizes with the creamy texture of avocado, while the tartness of raspberry adds a refreshing note. A dressing made from raspberry, olive oil, and wine vinegar enhances the flavor of each ingredient, creating an exquisite bouquet. Crunchy walnuts add textural contrast, and red onion brings a hint of spice. This salad is perfect as a light summer dish that highlights seasonal ingredients and can adorn any table, whether for a romantic dinner or festive gathering.
1
In a blender, mix 0.5 cup of raspberries, olive oil, vinegar, minced garlic, salt, and pepper. Blend until smooth.
- Raspberry: 270 g
- Extra virgin olive oil: 0.3 glass
- Red wine vinegar: 0.3 glass
- Garlic: 1 clove
- Coarse salt: 0.3 teaspoon
- Freshly ground black pepper: 0.1 teaspoon
2
Peel the mango and avocado, remove the pits, and cut them into cubes.
- Mango: 1 piece
- Avocado: 1 piece
3
In a bowl, mix salad leaves, mango, avocado, and thinly sliced red onion. Drizzle with the prepared dressing and gently toss.
- Mixed salad leaves: 8 glasss
- Mango: 1 piece
- Avocado: 1 piece
- Red onion: 120 g
- Extra virgin olive oil: 0.3 glass
4
Serve the salad on plates and sprinkle with raspberries and lightly crushed nuts.
- Raspberry: 270 g
- Roasted walnuts: 65 g