Anti-Aging Avocado Berry Salad

• FOR THE SALAD:
• 1/4 cups Pine Nuts
• 10 ounces, weight Baby Spinach
• 8 ounces, weight Raspberries
• 8 ounces, weight Blackberries
• 2 Small Avocados, Halved, Peeled, Pitted, And Thinly Sliced
• FOR THE MANGO VINAIGRETTE:
• 1/2 cups Frozen Chopped Mango, Thawed
• 1-1/2 Tablespoon Honey
• 2-1/2 Tablespoons Canola Oil
• 2 teaspoons White Wine Vinegar
• 1 Tablespoon Water

1. Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden. Make sure and watch carefully, as they burn quickly. When done remove from the oven and set aside.
2. In a food processor or blender, add the chopped mango, honey, canola oil, vinegar, and water. Puree until vinaigrette is smooth and creamy.
3. Arrange the spinach, berries, and avocado on 4 serving plates. Drizzle mango vinaigrette over the salad. Top with toasted pine nuts.

salad, ubc, spinach, weight raspberries, weight blackberries, avocados, mango vinaigrette, mango, honey, canola oil, white wine vinegar, water

Taken from tastykitchen.com/recipes/salads/anti-aging-avocado-berry-salad/ (may not work)