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Avocado Fruit Salad with Tangerine Vinaigrette

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 servings

Ingredients

  • 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.

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