Raspberry, Avocado, and Mango Salad

By tcasteel2000

Ingredients

• 1 1/2 cups organic raspberries, divided 80 & 160g respectively, cal.41&82,Fat.0.5&1,Fib.5.1&10.2
• 1/4 cup extra virgin olive oil Cal.480, Fat56
• 1/4 cup red wine vinegar
• 1 clove fresh garlic, coarsely chopped
• 1/4 teaspoon Kosher salt, pink salt, 760
• 1/8 teaspoon black ground pepper
• 8 cups organic mixed salad greens
• 1 ripe organic mango, diced 107g Cal.70, Fib.1.9, Sod.2
• 1 small ripe avocado, diced112g, Cal.180, Fat16.5,Fib.7.5, Sod.8
• 1/2 cup thinly sliced red onion 53g, Cal.22, Fib.0.7, Sod.2
• 1/4 cup hazelnuts, toasted and chopped, or sliced almonds(optional)Hazelnuts,36g, Cal231,Fat12.8 Fib.3.8

Details

Servings 4
Adapted from jillianmichaels.com

Preparation

Step 1

8 cups organic mixed salad greens

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.


Total Cal.W/ 56g Lettuce, 289.5, Fat21. Fib.6.55, Sod.195.9