Avocado Raspberry Salad
10 minutes
Fresh raspberries and a fruity vinaigrette nicely complement the creaminess of avocado in this mixed salad.
Elaine Russell
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Ingredients
Serves: 4
- 2 avocados
- 175g mixed salad leaves
- 1 cup (125g) raspberries
- sprigs of fresh mint to garnish
- For the vinaigrette
- 2 tablespoons olive oil
- 1 1/2 tablespoons raspberry vinegar
- 1 tablespoon cream
- finely grated zest of 1/2 orange
- 1/2 teaspoon orange juice
- pinch of caster sugar
- pepper to taste
Directions
Preparation:10min ›
Ready in:10min
- To make the vinaigrette, put all the ingredients in a large salad bowl, adding pepper to taste, then whisk to mix.
- Halve the avocados and remove the stone, then peel back the skin and dice the flesh. Add to the dressing immediately and tumble to coat, to prevent the avocados from turning brown.
- Add the salad leaves to the bowl and toss gently with the avocados. Scatter the raspberries over the salad and garnish with mint sprigs. Serve at once.
