Mango & Avocado Salad with Açai Berry Vinaigrette
This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant dressing made with V8 V-Fusion Açai Mixed Berry, olive oil, balsamic vinegar, garlic, Dijon-style mustard and pepper.
Ingredients
0.5 cup V8 V-Fusion® Acai Mixed BerryJuice
0.25 cup olive oil
0.25 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1 clove garlic, minced
0.125 teaspoon ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, pitted and sliced (about 1 1/2 cups)
0.5 medium avocado, seeded, pitted and sliced (about 1/2 cup)
0.25 cup olive oil
0.25 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1 clove garlic, minced
0.125 teaspoon ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, pitted and sliced (about 1 1/2 cups)
0.5 medium avocado, seeded, pitted and sliced (about 1/2 cup)
Instructions
Beat the juice, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or a fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over each salad. Serve immediately.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over each salad. Serve immediately.
Mango & Avocado Salad with Açai Berry Vinaigrette
Print
This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant dressing made with V8 V-Fusion Açai Mixed Berry, olive oil, balsamic vinegar, garlic, Dijon-style mustard and pepper.
Ingredients
0.5 cup V8 V-Fusion® Acai Mixed BerryJuice
0.25 cup olive oil
0.25 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1 clove garlic, minced
0.125 teaspoon ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, pitted and sliced (about 1 1/2 cups)
0.5 medium avocado, seeded, pitted and sliced (about 1/2 cup)
0.25 cup olive oil
0.25 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
1 clove garlic, minced
0.125 teaspoon ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, pitted and sliced (about 1 1/2 cups)
0.5 medium avocado, seeded, pitted and sliced (about 1/2 cup)
Instructions
Beat the juice, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or a fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over each salad. Serve immediately.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons of the vinaigrette over each salad. Serve immediately.
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