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Raspberry, Avocado & Mango Salad

25 m


  • 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.