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Shrimp and Avocado Salad with Raspberry Vinaigrette

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Serves: 4
Salad Ingredients
  • 1/2 lb. cooked whole shrimp
  • 1/4 Cup diced mango
  • 2 Tablespoons thinly sliced celery
  • 1 Tbsp. thinly sliced red onion
  • 4 Cups mixed baby lettuce or spring mix
  • 2 avocados, halved, pitted and sliced
Raspberry Vinaigrette
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 1 Tbsp. balsamic vinegar
  • 1 1/2 Tablespoons honey
  • 1 1/4 Teaspoons Dijon mustard
  • 1/4 Cup olive oil
  • salt and pepper, to taste
  • Blend 1/3 cup 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 with salt and pepper.Combine shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining raspberries.Divide lettuce onto 4 plates and arrange avocado slices on top of lettuce. Top with shrimp raspberry mixture and drizzle the dressing on top. Serve with any remaining dressing on the side.
Calories 389
Total Fat 29.39 g
Saturated Fat 4.20 g
Cholesterol 110.56 mg
Sodium 188 mg
Total Carbohydrates 19.84 g

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