Besides the many health advantages (low calorie, low carb, high fiber, low saturated fat, low cholesterol, low sodium, high potassium, heart healthy AND gluten free) offered by this salad, it is simply delicious, easy to make and perfectly no-fuss for summer.

I'm serving this for dinner tonight with crusty Italian bread and a chilled bottle of sparkling wine.

Raspberry, Avocado and Mango Salad
From eatingwell.com

- serves 5 -

Ingredients
1 1/2 cups fresh raspberries, divided
1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 small clove garlic , coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
8 cups mixed salad greens
1 ripe mango, diced (see tip)
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts or sliced almonds (see tip), optional

Procedure
1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.

2. 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.

Tips

To dice a mango:

1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.

2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.

3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.

4. Cut the fruit into the desired shape.

To toast chopped or sliced nuts:

1. Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Have a favorite summertime salad? Got suggestions for tweaking this recipe? Share by posting a comment just below!