Souped-Up Summer Snacking

If you toss some avocado chunks into the spicy red stuff, you'll absorb 400 percent more lycopene from the tomatoes. Avocados give spinach salad a boost, too.
Salad on Steroids
Topping spinach salad with half a cup of sliced avocado What do you get in return? Healthier eyes, a stronger cardiovascular system, and possibly even protection from certain types of cancer.
Spinach, Avocado & Mango Salad
Makes 4 servings, 2 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
Dressing
1/3 cup orange juice
1 tablespoon red-wine vinegar
2 tablespoons hazelnut oil, almond oil or canola oil
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Salad
10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8-12 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced
1. To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
2. To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.
NUTRITION INFORMATION: Per serving: 210 calories; 14 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 22 g carbohydrate; 3 g protein; 6 g fiber; 258 mg sodium. Nutrition bonus: Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv). 1 Carbohydrate Serving
References: Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. Unlu, N. Z., Bohn, T., Clinton, S. K., Schwartz, S. J., Journal of Nutrition 2005 Mar;135(3):431-436.Avocado increases the bioavailability of carotenoids from test meals in humans. Unlu, Z. N., Schwartz, S. J., Clinton, S. K., International Food Technology (IFT) Annual Meeting, July 12-16, 2004.