Shrimp and Avocado Salad with Raspberry Vinaigrette
Prep Time: 20 minutes
Cook Time: 0 minutes
Fresh raspberries brighten this salad with tropical flavors and color. The raspberry vinaigrette is versatile enough for fish, chicken or mixed greens. Try this salad with a glass of your favorite chilled white wine.
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.