Total Time: 12 minutes Prep: 7 minutes Cook: 5 minutes Yield: 4 main course servings
Ingredients
For the Avocado Berry Salad:
¼ cup pine nuts
10 ounces organic baby spinach
8 ounces organic blackberries
8 ounces organic raspberries
1 large avocado, halved, peeled, pitted, and thinly sliced
Mango Vinaigrette
For the Mango Vinaigrette:
½ cup frozen chopped mango, thawed
1½ tablespoons organic raw honey
2½ tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1 tablespoon water
Instructions
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.