Avocado and Romaine with Raspberry Vinaigrette

By lapadia
July 3, 2011
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Author Notes: Fruit salad with an unexpected combination of flavors... refreshing, healthy and delicious.

I served this with grilled chicken breasts that had been marinated in some of the raspberry vinaigrette.


Serves: 4


  • 4 raspberries to muddle
  • 4 tablespoons avocado oil preferred
  • 3 tablespoons white balsamic raspberry vinegar
  • 1 tablespoon Aioli-garlic mustard sauce (add a little Dijon to your aioli or Trader Joes)
  • 2 tablespoons honey (raspberry honey would be nice)
  • 1 large clove garlic – pressed
  • 1/4 teaspoon sea salt
  1. In a small bowl, muddle the raspberries. Then, add and whisk together the rest of the ingredients - set aside until needed.


  • 2 large Hass avocados – sliced
  • 1 cup raspberries
  • 6 cups romaine lettuce - chopped
  • Ground fresh peppercorns
  • Toasted, salted sunflower seeds
  1. Divide the romaine between 4 salad plates.
  2. Add avocados and raspberries.
  3. Drizzle with vinaigrette.
  4. Add fresh ground pepper - to your taste, and a sprinkle of sunflower seeds.

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