1 ½ 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
1/8 teaspoon freshly ground pepper
8 cups mixed salad greens
1 ripe mango, diced
1 small ripe avocado, diced
½ cup thickly sliced red onion
¼ cup toasted chopped hazelnuts or sliced almonds, 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.