Carefully halve each avocado and twist out the stone. Peel away the skin and slice the flesh straight into the dressing. Stir gently until the avocados are completely covered in the dressing. Cover tightly and chill in the fridge for about 2 hours. Meanwhile, separate the radicchio leaves, rinse and drain them, then dry them on kitchen paper. Store in the fridge in a polythene bag.
To serve, place a few radicchio leaves on individual plates. Spoon on the avocado mixture and garnish with the remaining raspberries.
posted by Mr Falafel