1½ cups fresh raspberries, divided ¼ cup extra-virgin olive oil ¼ cup red-wine vinegar 1 small clove garlic, coarsely chopped ¼ teaspoon kosher salt ⅛ teaspoon freshly ground pepper 8 cups mixed salad greens
1 ripe mango, diced (see Tip) 1 small ripe avocado, diced
½ cup thinly sliced red onion
¼ cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional
Puree ½ 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.