| | FOR THE SALAD BASE |
| 300 | g | Fresh 'n' Ready mango chunks or 2 mangoes |
| | ; peeled and cut into chunks |
| 1 | | Avocado; stone removed and |
| | ; cut into chunks |
| 125 | g | Fresh 'n' Ready pineapple chunks |
| 125 | g | Punnet raspberries; reserving 5-8 to |
| | ; crush into the |
| | ; dressing |
| 1 | | 17 grams pac fresh coriander; finely chopped |
| | Freshly ground black pepper |
| | FOR THE DRESSING |
| 2 | tb | Olive oil |
| 250 | ml | Fresh orange juice; (8fl oz) |
| 1 | | Heaped teaspoon wholegrain mustard |
| 5 | | Crushed raspberries; (5 to 8) |
| | FOR THE SALAD TOPPING |
| 75 | g | Italian Dolcelatte; cut into chunks |
| | ; (3oz) |
| 50 | g | Walnut halves; (2oz) |
