August 11, 2010

Raspberry-Avocado Salad with Raspberry Vinaigrette


Ingredients:
for the dressing
8 raspberries
2 oz balsamic vinegar
2 oz avocado oil
1 teaspoon whole grain Dijon mustard
1/2 teaspoon poppy seeds (optional)
salt
freshly ground black pepper


for the salad
2 heads of romaine, chopped
2 avocados, diced
3 oz soft goat cheese, crumbled
1 cup raspberries


Directions:
Muddle the raspberries in the bottom of a jar or dressing container. Add the remaining dressing ingredients. Cover and shake to thoroughly mix. Toss the salad ingredients together. Divide into four bowls. Drizzle with dressing.


My thoughts
As odd as it sounds, raspberries are a good substitute for tomatoes, which are just now coming into their true season, they are sweet-tart, flavorful enough to stand up to salad dressing and their soft texture contrasts nicely with the crisp lettuce. Raspberries are also delightfully mashable so it is possible to incorporate them into a salad dressing with minimal effort. I like how their texture contrasts with the avocado, I wasn't sure about the pairing at first, but it was so good, I had to share. An easy way to sneak fruit into dinner.

5 comments:

  1. This is my kind of salad! Looks healthy and delicious! I was totally expecting to see lime juice in the vinaigrette recipe.

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  2. I did something similar, only with blueberries instead of raspberries. The blueberry/avocado/goat cheese combo was amazing!

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  3. Beautiful! I LOVE the idea of using avocado oil - I adore avocados so that definitely needs to be on my list of must tries!

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  4. So refreshing. What a great salad! The goat cheese avocado combo makes me think of Mexican cheeses. I bet a queso fresco would taste good in this.

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  5. What an unexpected combination of flavours... I'm very curious how the salad taste, but I'm sure is delicious :)

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