IMMUNE-BOOSTING MANGO + AVOCADO SALAD WITH BLACKBERRY VINAIGRETTE

July 17, 2017 by Renee Tavoularis

Ingredients

For the SALAD:

8 cups coarsely chopped romaine lettuce (about 2 heads)
1 small-medium mango (peeled, pitted and sliced (approximately 1 cup)
1 medium avocado (peeled, pitted and sliced) 

For the DRESSING:

1 cup blackberries
1/3 cup apple cider vinegar
1/4 cup olive oil
3 tablespoons water
1 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1 clove garlic, minced finely
1/8 teaspoon ground black pepper
1/4 teaspoon coarse sea salt 

Instructions

Make the SALAD:

• Divide romaine lettuce between 6 plates.
• On each plate, top lettuce with mango and avocado slices.
• When dressing is done (see below for instructions), drizzle each plate with about 2 tablespoons of dressing. 

Make the DRESSING:

• Combine the blackberries and water in a high-powered blender and blend until smooth.
• Pour berries through a fine strainer or sieve to extract seeds.

In a small jar (with available lid) or plastic container (with lid), pour berry puree. Incorporate vinegar, maple syrup, mustard minced garlic, salt and pepper. Cover container and shake until smooth. Add additional salt and pepper to taste.
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