 |
| © Taste of Home |
From Taste of Home
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Total Time
Prep/Total Time: 25 min.Makes
8 servingsIngredients
- 3 medium ripe avocados, peeled and thinly sliced
- 3 medium mangoes, peeled and thinly sliced
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1/4 cup minced fresh mint
- 1/4 cup sliced almonds, toasted
Dressing:
- 1/2 cup olive oil
- 1 teaspoon grated tangerine or orange peel
- 1/4 cup tangerine or orange juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
- Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.
Editor's Note
- To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup salad with 4 teaspoons dressing: 321 calories, 23g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 8g fiber), 3g protein.
