Avocado-Berry Gamora Salad

Ingredients

• ¼ cup chopped walnuts
• ¼ cup sliced almonds
• 1 pitted Medjool date
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• ½ cup DOLE® Raspberries
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt
• 1 ripe DOLE® Avocado, peeled, pitted and chopped
• 1 bag (5 ounces) DOLE® 50-50 Blend
• 1 cup quartered DOLE® Strawberries
• ½ cup DOLE® Blueberries

Directions

1. Toast walnuts and almonds in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
2. Purée date, lemon juice, raspberries, oil, salt and 2 tablespoons water in a blender on high until smooth; transfer to a large bowl. Fold in avocado, 50-50 blend, strawberries and blueberries. Makes about 6 cups.
3. Serve salad sprinkled with walnut mixture.