Summer Berry Avocado Salad with Mango Vinaigrette
Recipe type: Clean Eating Salad Recipe
Total Time: 12 minutes
Prep: 7 minutes
Cook: 5 minutes
Yield: 4 main course servings
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
  1. 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.
  2. In a food processor or blender, add the chopped mango, honey, canola oil, vinegar, and water. Puree until vinaigrette is smooth and creamy.
  3. Arrange the spinach, berries, and avocado on serving plates. Drizzle Mango Vinaigrette over the salad. Top with toasted pine nuts.
Nutrition Information
Serving size: 4 Calories: 347 Fat: 25.4g Saturated fat: 3.8g Carbohydrates: 31g Sugar: 16.4g Sodium: 61mg Fiber: 12.4g Protein: 5.8g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at