Do you have any secret subscriptions hiding in your spam box?
A month or so ago, I ran across one of those get healthy websites and decided to sign up for their newsletters. I didn’t want to group their emails with the more important ones that I get from people that I actually know, so I marked them as spam. Every morning I can throw a glance into the spam box and decide whether or not the healthy tip is worth reading or not.
This morning, the email included a recipe for a summer-time salad. The only ingredient that I can’t get is raspberries; mango and avocado are run-of-the-mill here in Bogota. One of these days I’ll try it out, even though the salad ladies in the neighborhood have already-tossed Hawaiian and other fruit dominated salad blends for 1.000 COP.
For now, I thought I’d share the recipe with you, in case you want a taste of the Tropics (even though Bogota doesn’t count as the Tropics).
Raspberry, Avocado, and Mango Salad
- 1 1/2 cups organic raspberries, divided
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove fresh garlic, coarsely chopped
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black ground pepper
- 8 cups organic mixed salad greens
- 1 ripe organic mango, diced
- 1 small ripe avocado, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup hazelnuts, toasted and chopped, or sliced almonds (optional)
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat.
Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
Prep Time: 15 mins
Total Time: 15 mins
Number of Servings: 5
Amount Per Serving
Total Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 122 mg
Total Carbohydrate: 18 g
Dietary Fiber: 7 g
Protein: 3 g