Rasberry & Avocado Salad with Raspberry Vinaigrette

This is a beautiful salad to serve to company The colors make it especially appropriate for the Christmas holidays

Authored by: Catherine A Brorby, Author of Making the Most of Your Food Allergies

  • Print Recipe
  • Cooking Time: Under 15 minutes
  • Serves: 6
  • Suitable Diets: Dairy Free, Low Sodium, Vegan, Vegetarian, Gluten Free, Wheat Free

Ingredients

  • 1 10 ounce package frozen raspberries, thawed, pureed and strained to remove seeds
  • 3 tablespoons raspberry vinegar
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoon sugar, or more to taste
  • 1/2 cup olive oil
  • 2 heads butter lettuce, washed and spun or towel dry
  • 2 avocados
  • 1 basket raspberries

Directions

In a blender, puree all of the ingredients except the oil. Add the oil a little at a time, mixing well after each addition. Season to taste with salt and pepper. Makes 1 1/21 3/4 cups. Assembly Tear lettuce into small pieces and divide between six salad plates. Slice avocado and arrange over the lettuce. Top with raspberries. Drizzle with some of the Vinaigrette. Serve immediately. Pass the pepper ginder.