Prepare the Vinaigrette: In a small jar with a secure lid, combine the raspberry vinegar, olive oil, salt, and pepper. Shake vigorously until well emulsified.
Pour the vinaigrette into a medium-sized mixing bowl.
Prep the Avocado: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh from the skin using a spoon.
Slice each half into 4 long wedges and immediately add them to the bowl with the vinaigrette.
Toss gently to coat completely, which helps prevent browning.
Prep the Mango: Using a sharp knife, peel the mango. Carefully slice the flesh away from the large, flat seed in the center, aiming for about 12 lengthwise slices.
Assemble the Salad: Arrange 2 red leaf lettuce leaves on each of the 4 serving plates. Artfully alternate 4 slices of avocado and 3 slices of mango on top of the lettuce.
Sprinkle with the thinly sliced red onion.
Dress and Serve: Drizzle the remaining vinaigrette from the bowl evenly over each salad.
Serve immediately and enjoy the fresh flavors!
Add a satisfying crunch: Elevate the texture by adding a sprinkle of toasted pumpkin seeds, slivered almonds, or crumbled pistachios before serving.
