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Mango and Avocado Salad with Acai Berry Vinaigrette

Mango and Avocado Salad with Acai Berry Vinaigrette

  • Prep

    15 m
  • Ready In

    15 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Beat the juice, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or a fork.
  2. 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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Reviews

elvira
1

elvira

6/22/2012

This has a nice tang, not syrupy sweet. Followed the recipe exactly. I think it needs to sit so the garlic flavor can develop. Great way to use up left over juice after making the Acai mixed berry smoothie.

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