Rasberry & Avocado Salad with Raspberry Vinaigrette

Healthy Recipes

Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies

This is a beautiful salad to serve to company. The colors make it especially appropriate for the Christmas holidays.

Diet Types: Dairy Free, Low Sodium, Vegan, Vegetarian, Gluten Free, Wheat Free

Ingredients:

1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds

3 tablespoons raspberry vinegar

2 tablespoons lemon juice

1 1/4 teaspoon sugar, or more to taste

1/2 cup olive oil

2 heads butter lettuce, washed and spun or towel dry

2 avocados

1 basket raspberries

Serves: 6

Cooking Time: Under 15 minutes

Instructions:

In a blender, puree all of the ingredients except the oil. Add the oil a little at a time, mixing well after each addition. Season to taste with salt and pepper. Makes 1 1/2-1 3/4 cups. Assembly: Tear lettuce into small pieces and divide between six salad plates. Slice avocado and arrange over the lettuce. Top with raspberries. Drizzle with some of the Vinaigrette. Serve immediately. Pass the pepper ginder.

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Nutrition Facts

Serving Size: 1
Servings per Recipe: 6

Amount Per Serving

Calories 354 Calories from Fat 258

% Daily Value*

Total Fat 29g	44%

Saturated Fat 4g	20%

Mono Fat 20g

Sodium 10mg	0%

Total Carbs 26g	9%

Dietary Fiber 10g	38%

Protein 3g

Iron	11%

Calcium	4%

Vitamin B-6	15%

Vitamin C	36%

Vitamin E	19%

Vitamin A	10%

Selenium	2%

Manganese	55%

Copper	15%

Zinc	5%

Pantothenic acid	9%

Niacin	10%

Riboflavin	12%

Thiamin	7%

Folate	27%

Potassium	20%

Phosphorus	6%

Magnesium	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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