Avocado Fruit Salad with Tangerine Vinaigrette Recipe

Avocado Fruit Salad with Tangerine Vinaigrette Recipe
Avocado Fruit Salad with Tangerine Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Avocado Fruit Salad with Tangerine Vinaigrette Recipe

Be the first to add a review
Publisher Photo
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 medium ripe avocados, peeled and thinly sliced
  • 3 medium mangoes, peeled and thinly sliced
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/4 cup minced fresh mint
  • 1/4 cup sliced almonds, toasted
  • DRESSING:
  • 1/2 cup olive oil
  • 1 teaspoon grated tangerine or orange peel
  • 1/4 cup tangerine or orange juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Avocado Fruit Salad with Tangerine Vinaigrette in Simple & Delicious June/July 2015

Nutritional Facts

1 cup salad with 4 teaspoons dressing: 321 calories, 23g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 8g fiber), 3g protein.

  • 3 medium ripe avocados, peeled and thinly sliced
  • 3 medium mangoes, peeled and thinly sliced
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/4 cup minced fresh mint
  • 1/4 cup sliced almonds, toasted
  • DRESSING:
  • 1/2 cup olive oil
  • 1 teaspoon grated tangerine or orange peel
  • 1/4 cup tangerine or orange juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  1. Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Avocado Fruit Salad with Tangerine Vinaigrette in Simple & Delicious June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAvocado Fruit Salad with Tangerine Vinaigrette

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review