Avocado Salad with Raspberries is an amazingly delicious seasonal salad which serves two imperative duties. You can either serve it as a light dish with some tortilla chips or present it as a side dish in lunches, dinner or parties and get-togethers. Avocados, main ingredients of the salad, are no doubt high in fats but their creaminess is nicely complemented by the fruity vinaigrette and fresh raspberries.
Preparation Time: 10 to 15 minutes
Serving Size: 04
Utensils: mixing bowl, serving bowl, knife, whisk
- 2 avocados
- 170 g (6 oz) mixed salad leaves
- 100 g (3½ oz) raspberries
- Sprigs of fresh mint to garnish – optional
Raspberry vinaigrette dressing:
- 2 tablespoon extra-virgin olive oil
- 1½ tablespoon raspberry vinegar
- 1 tablespoon single cream
- Finely grated zest of ½ orange
- ½ teaspoon orange juice
- Pinch of caster sugar
- Salt and pepper
First of all prepare the raspberry vinaigrette dressing and set it aside to marinate thoroughly. Take a large serving bowl and pour in extra-virgin olive oil and raspberry vinegar. Top the liquors with single cream, finely grated zest of half lemon, orange juice and pinch of caster sugar. Season the ingredients with a pinch of salt and ground pepper. Now, whisk together all the ingredients until the sugar and salt dissolves completely. Set the dressing’s salad aside to marinate until you prepare the salad.
Wash the avocados, cut them into two and remove their stones. Now, peel the avocados and dice them gently.
Add the avocados slices to the Raspberry vinaigrette dressing and toss them in the dressing to coat them properly.
Note: Once you peel and cut the avocados into slices, add them immediately to the dressing before they turn brown.
Place the salad leaves in the bowl and toss them gently with the avocado mixture.
Sprinkle some raspberries over the top of the salad and garnish it with some fresh mint sprigs. Serve it immediately.