Ingredients
- For the Avocado Berry Salad
- ¼ cup pine nuts
- 10 ounces baby spinach
- 8 ounces blackberries
- 8 ounces raspberries
- 2 small avocados, halved, peeled, pitted, and thinly sliced
- Mango Vinaigrette
- For the Mango Vinaigrette
- ½ cup frozen chopped mango, thawed
- 1½ tablespoons honey
- 2½ tablespoons canola oil
- 2 teaspoons white wine vinegar
- 1 tablespoon water
Preparation
-
Preheat the oven to 375 degrees 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 – watch carefully, as they burn quickly.
-
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 serving plates. Drizzle Mango Vinaigrette over the salad. Top with toasted pine nuts.
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