Anti-Aging Avocado Berry Salad with Mango Vinaigrette


I’m loving this fresh avocado and berry salad lately.

It’s super nutritious but also tastes heavenly, with rich and creamy avocado, plus fresh and tart summer berries, plus crunchy pine nuts, plus sweet and velvety homemade mango vinaigrette.


And as I type the recipe, I’m realizing just how very much I love this combo of flavors.

Because I’m noticing it’s almost a replica of one of my favorite smoothies, my Shine Smoothie (Avocado-Mango-Berry Smoothie), in a summer salad form.


I seem to have a huge, adoring crush on the Avocado-Mango-Berry Combo.

It’s that yummy blend of creamy, tart, and sweet that steals my heart …


… what’s not to love?

I call this an”anti-aging” summer salad because it’s jam-packed with healthy whole foods shown to help skin stay soft, smooth, clear, and youthful looking:

  • Avocado – packed with biotin, a vitamin that prevents brittle hair and nails and dry skin
  • Blackberries and Raspberries – loaded with the fiber, vitamins, and antioxidants that are crucial for helping the body to age well
  • Spinach – full of folate, which helps skin maintain and repair DNA
  • Pine Nuts – packed with Vitamin E, known for speeding up healthy skin cell regeneration
  • Mango – full of beta-carotene, an antioxidant that gives skin a rosy glow and combats the skin-damaging effects of the sun
  • Honey – contains polyphenols (strong antioxidants that destroy the free radicals that damage healthy skin cells)
  • Canola Oil – full of the heart-healthy kind of fat (monounsaturated fat) that is required to help the body absorb all the  nutrients and vitamins found in this salad (in other words, a bit of healthy fat in salad dressing is healthier than a fat-free dressing)


Here’s everything you need to get started.


Begin by toasting the pine nuts.

Preheat the oven to 375 degrees F.

Arrange the pine nuts so they’re not overlapping on a parchment-lined baking sheet.


Bake for about 5-7 minutes, or until the pine nuts are lightly toasted and golden.

Keep a close eye on them – they burn quickly!

Substitution: toasted almonds, walnuts, or sunflower seeds also work well in this salad.


Meanwhile, prepare the homemade Mango Vinaigrette.

Toss some frozen chopped mango into a food processor or blender (thaw the mango for a minute or two in the microwave first).

Then add some white wine vinegar, some honey, some canola oil, and a bit of water.

Puree until you have a thick, smooth, velvety dressing.


Next, grab an avocado and cut it in half lengthwise. You’ll feel a large pit in the center, just cut around it.

Twist the two sides you’ve cut in opposite directions to pull apart the two halves.

Then use a spoon to scoop out the pit.


Cut thin slices of avocado.

And then use the spoon to scoop the avocado from the skin.


Optional: Avocados brown quickly after they’re removed from the skin. If you’re worried about how it looks and you’d like to keep the avocado green and fresh, immediately drizzle some fresh lemon juice all over the avocado.


Arrange some baby spinach on serving plates, then add plenty of avocado slices.

Next, add handfuls of fresh blackberries and raspberries.

Substitution: any fresh berries, such as strawberries or blueberries, taste great in this salad.

Drizzle Mango Vinaigrette all over the top, and sprinkle on some of the toasted pine nuts.


Dive into a nice big serving of fresh summer salad, knowing you’re also helping your skin to an age-defying bowlful of vitamins and antioxidants.

The taste is fresh, summery, and lightly sweet.

The avocado is rich and filling, complemented by the crunchy, slightly salty flavor of the pine nuts.


My Avocado-Mango-Berry crush isn’t going away any time soon.

And there’s a bonus side effect to indulging in this combo often: gorgeous, glowing skin!

Anti-Aging Avocado Berry Salad with Mango Vinaigrette
Recipe type: Healthy Salad
Total Time: 12 minutes
Prep: 7 minutes
Cook: 5 minutes
Yield: 4 main course servings
For the Avocado Berry Salad:
  • ¼ cup pine nuts
  • 10 ounces baby spinach
  • 8 ounces blackberries
  • 8 ounces raspberries
  • 2 small avocados, halved, peeled, pitted, and thinly sliced
  • Mango Vinaigrette
For the Mango Vinaigrette:
  • ½ cup frozen chopped mango, thawed
  • 1½ tablespoons honey
  • 2½ tablespoons canola oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon water
  1. Preheat the oven to 375 degrees 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 – watch carefully, as they burn quickly.
  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 serving plates. Drizzle Mango Vinaigrette over the salad. Top with toasted pine nuts.



  1. Pretty summer salad, I love the mango vinaigrette!
    Laura (Tutti Dolci) recently posted…mini chocolate & peanut butter cupcakesMy Profile

  2. looks great!!

  3. So beautiful and looks delicious my friend, anti-aging is my mum’s best friend ;)

    CCU recently posted…Superfoods #2: Coconut SugarMy Profile

  4. Okay, I am seriously envious! Though we have easy access to fresh mangoes that are wonderfully delicious, I haven’t seen an avocado since arriving in China! I’m definitely bookmarking this recipe to try when we get back to Canada.
    Elaine @ Following Augustine recently posted…Life’s not fair!My Profile

  5. I’ve never really understood the whole berries in a salad thing…but I’m sure if your doing it, it must be tasty ;-)

  6. Yup, totally making this this weekend. It looks AMAZING and I love the dressing!
    Ashley Bee (Quarter Life Crisis Cuisine) recently posted…Asparagus and a Dreary (But Fun!) WeekMy Profile

  7. Ingredients I especially love separately. Nice combination and you can’t go wrong with a mango vinaigrette! I also put strawberries and julienned pear or apples into salads. To me, it adds such a fresh element to the dish, to to mention the nutritional impact! As always, love your creativeness!
    Cynthia recently posted…Grapenut “Meat” LoafMy Profile

  8. Can’t get much healthier than this! What a beautiful salad! Love all of the flavors and textures and that mango vinaigrette sounds wonderful!
    mjskit recently posted…Chile de Arbol SalsaMy Profile

  9. My God … those photos … just AMAZING – the berries don’t look real *smile – WOOoOoOOOoW!
    This is a MUUUUUUUUUUUUUUUUUUST for my balcony this summer. Maybe with some grilled garlic King Prawns on top.
    You know me .. only salad not really me, need some light savory.
    Viveka recently posted…weekly photo challenge – cruvesMy Profile

  10. Wow! This salad is just gorgeous! I for sure would eat the whole thing in no time.

  11. I love the colors in this salad!! I’m also huge on avocados lately….more like ADDICTED lol
    Ashley @ Wishes and Dishes recently posted…Strawberry IceMy Profile

  12. Love the colors and pictures of the salad! And the site looks amazing! Congratulations on a job well-done…

  13. Suzanne Gagnon says:

    Just signed up after seeing your advertisement on Facebook. Your anti-aging avocado berry salad with mango vinaigrette caught my attention, I’m so anxious to try it, it looks so delicioux and refreshing!
    Thank you.


  14. What a gorgeous summer salad.
    Love the combination of flavors, textures and colors.
    I’m sure it tastes wonderful and it’s a total eye candy too!
    Daniela recently posted…Delicious Pisco Sour And A Very Special Father’s Day CelebrationMy Profile

  15. This anti aging salad sounds delicious, nutritious and healthy, I’m going to try it. I think that what we eat has a lot to do with our health and look.

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