This sweet salad is packed with produce, a deliciously tangy dressing and healthy fats from the avocado and nuts. This recipe comes to us from the National Processed Raspberry Council.
Cooking Tip of the Week: To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Food for Thought: Nutrition experts no longer recommend a low-fat diet. Instead, it’s best to choose fat from healthy sources, like avocados, nuts, seeds, fish and olive oil. These foods have mono and poly unsaturated fats, which may help protect against disease. Unhealthy fats include trans and saturated fat, so avoid foods high in these fats when possible.
Family Dinner Conversation Starter: If you could make money doing what you love to do most, what would you do for a living?
Together: Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
Kid: Combine greens, mango, avocado and onion in a large bowl.
Together: Pour the dressing on top and gently toss to coat.
Together: Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
To dice a mango:
Adult: 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.
Adult: With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
Adult: Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
Kid: Cut the fruit into the desired shape.