Tomato and Avocado Salad with Fresh Raspberry Dressing

Tomato and Avocado Salad with Fresh Raspberry Dressing

Here is a quick, easy summer salad for your enjoyment! I threw it together as a compliment to the Italian Island Pepper Pasta, and in an effort to use the fresh raspberries sitting in my fridge. It goes against my chopped salad philosophy, but the avocado makes up for the presence of large lettuce leaves.

INGREDIENTS:

DRESSING
1 Cup Fresh Red Raspberries
2 Tablespoons Orange Juice
1 Tablespoon Apple Cider Vinegar
Pinch Chat Masala

SALAD

4 Cups Fresh Radicchio Lettuce, torn
2 Large Steak Tomatoes, or 4 Roma Tomatoes, chopped
1 Small Avocado, peeled and chopped
Handful of Raisins

DIRECTIONS:

1. Blend the Raspberries, Orange Juice, Apple Cider Vinegar, Chat Masala, Salt and Pepper in blender or Magic Bullet. Just pulse a couple of times – let the raspberries remain a little chunky.
2. Mix the Lettuce, Tomatoes, Avocado, and Raisins in a large bowl, and add the dressing. Toss to coat.

Serves 2.