Avocado with Raspberry Vinaigrette

Avocado with Raspberry Vinaigrette

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Servings: 4
Calories: 242
Prep Time 15 minutes


  • 2 avocados halved and stoned
  • 1 tablespoon lemon juice
  • 4 oz raspberries
  • 2 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon clear honey
  • salt and pepper
  • fennel leaves to garnish (optional)


  • Peel each avocado half and place cut side down on a serving plate. Slice through the avocados lengthways, then separate the slices slightly. Brush lightly with the lemon juice.
  • Press the raspberries through a nylon sieve to remove the seeds, then mix with the oil, vinegar, honey and salt and pepper to taste. Spoon a little around each avocado and serve immediately, garnished with fennel if liked.
  • Choose the avocados carefully, avoiding any that are bruised. The discoloured parts are edible but spoil the appearance of the fruit. It is best to buy slightly underripe avocados and leave them in a warm kitchen for 24 hours,
Calories: 242 kcal
Carbohydrates: 13 g
Protein: 2 g
Fat: 22g
Saturated Fat: 3 g
Sodium: 8 mg
Potassium: 536 mg
Fiber: 9 g
Sugar: 3 g
Vitamin A: 156 IU
Vitamin C: 19 mg
Calcium: 20 mg
Iron: 1 mg
Ingredients Avocado, Fruits
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