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Anti-Aging Avocado Berry Salad
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Description
Creamy avocado, fresh summer berries and crunchy pine nuts. Topped with a sweet mango vinaigrette. Heavenly and packed with antioxidants!
Ingredients
- FOR THE SALAD:
- ¼ cups Pine Nuts
- 10 ounces, weight Baby Spinach
- 8 ounces, weight Raspberries
- 8 ounces, weight Blackberries
- 2 Small Avocados, Halved, Peeled, Pitted, And Thinly Sliced
- FOR THE MANGO VINAIGRETTE:
- ½ cups Frozen Chopped Mango, Thawed
- 1-½ Tablespoon Honey
- 2-½ Tablespoons Canola Oil
- 2 teaspoons White Wine Vinegar
- 1 Tablespoon Water
Preparation
Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden. Make sure and watch carefully, as they burn quickly. When done remove from the oven and set aside.
In a food processor or blender, add the chopped mango, honey, canola oil, vinegar, and water. Puree until vinaigrette is smooth and creamy.
Arrange the spinach, berries, and avocado on 4 serving plates. Drizzle mango vinaigrette over the salad. Top with toasted pine nuts.
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