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Caribbean Raspberry Avocado Salad

Fresh raspberries brighten this salad with tropical flavors and color. The raspberry dressing is versatile enough for fish, chicken or mixed greens. Try this salad with a glass of your favorite chilled white wine.

Prep Time: 20 minutes   |    Makes: 4 servings


  • Quick Prep
  • Healthy - Low Sodium
Ingredients
  • 1 1 1pkg. Volume(6 oz) Driscoll's Raspberries
  • 1 1 1Tbsp. TABLESPOON_USVolumebalsamic vinegar
  • 1-1/2 1-1/2 1-1/2tsp. TEASPOON_USVolumehoney
  • 1-1/4 1-1/4 1-1/4tsp. TEASPOON_USVolumeDijon mustard
  • 1/4 1/4 1/4cup CUP_USVolumeolive oil, mild
  • Salt and pepper to taste
  • 1/2 1/2 1/2lb. POUNDWeightshrimp, whole and cooked
  • 1/4 1/4 1/4cup CUP_USVolumemango, diced
  • 2 2 2Tbsp. TABLESPOON_USVolumecelery, thinly sliced
  • 1 1 1Tbsp. TABLESPOON_USVolumered onion, thinly sliced
  • 4 4 4cups CUP_USVolumemixed baby lettuce or spring mix
  • 2 2 2avocados, halved, pitted and sliced
Instructions
  1. Blend 1/3 cup of the raspberries, vinegar, honey and Dijon mustard in a blender or food processor until smooth. Drizzle in the oil while blending. Add 1 or 2 tablespoons water to thin slightly, if needed. Season to taste with salt and pepper. 
  2. Combine shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining raspberries. 
  3. Divide lettuce onto four plates and arrange avocado slices on top of lettuce. 
  4. Top with shrimp raspberry mixture and drizzle the dressing on top. Serve with any remaining dressing on the side. 

Nutrition Facts

Amount Per Serving
Calories 389
Total Fat 29.39g
    Saturated Fat 4.20g
Cholesterol 110.56mg
Sodium 188mg
Total Carbohydrates 19.84g
    Dietary Fiber 10.51g
Protein 15.22g