RASPBERRY AVOCADO MANGO SALAD
1 1/2 cups fresh raspberries, divided
8 cups mixed salad greens
1/4 cup extra-virgin olive oil
1 ripe mango, diced
1/4 cup red-wine vinegar
1 small ripe avocado, diced
1 small clove garlic, coarsely chopped
1/2 cup thinly sliced red onion
1/4 teaspoon kosher salt
1/4 cup toasted chopped hazelnuts, or sliced almonds, optional
1/8 teaspoon freshly ground pepper
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 five salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.