Avocado Fruit Salad with Tangerine Vinaigrette Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- dressing:
- 1/4 teaspoon freshly ground pepper
- 1 cup fresh blackberries
- 1/4 cup sliced almonds toasted
- 1 cup fresh raspberries
- 1/4 cup minced fresh mint
- 3 medium ripe avocados peeled and thinly sliced
- 3 medium mangoes peeled and thinly sliced
- 1 teaspoon grated tangerine or orange peel
- 1/4 cup tangerine or orange juice
- Carbohydrate 49.3527507309453 g
- Cholesterol 0 mg
- Fat 16.1704852126689 g
- Fiber 7.78321968759083 g
- Protein 2.80671218769805 g
- Saturated Fat 2.19976658393634 g
- Serving Size 1 1 serving (162g)
- Sodium 8.36308333671976 mg
- Sugar 41.5695310433545 g
- Trans Fat 0.930975208455572 g
- Calories 335 calories
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. Yield: 8 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Avocado Fruit Salad with Tangerine Vinaigrette in Simple & Delicious June/July 2015 Nutritional Facts 1 cup with about 1 tablespoon dressing equals 321 calories, 23 g fat (3 g saturated fat), 0 cholesterol, 154 mg sodium, 29 g carbohydrate, 8 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
