Light salad with raspberries, avocado and mango

Berry puree paired with wine vinegar creates a delicious dressing that gently binds salad and fruit together. This salad is relevant when fresh berries can be found in the market.

Ingredients

• 1 1/2 cups fresh raspberries
• 50 ml. olive oil
• 50 ml. red wine vinegar
• 1 small garlic clove, coarsely chopped
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• 300 gr. mix salad with herbs
• 1 ripe mango, diced
• 1 medium avocado, diced
• 100 g thinly sliced red onion
• 50 gr. roasted chopped hazelnuts or chopped almonds, optional

Directions

1. Puree 1/3 of the raspberries, oil, vinegar, garlic, salt and pepper in a blender until smooth.
2. Combine herbs, mango, avocado, and onion in a large bowl. Pour the dressing over the top and stir gently to coat. Divide the salad into 5 salad bowls. Place on top of each leftover raspberry and sprinkle with nuts, if desired.