Shrimp and Avocado Salad with Raspberry Vinaigrette Recipe

Shrimp and Avocado Salad with Raspberry Vinaigrette

Average Rating:
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.


Salad Ingredients

  • 1/2 pound cooked whole shrimp
  • 1/4 cups diced mango
  • 2 tablespoons thinly sliced celery
  • 1 tablespoon 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 tablespoon balsamic vinegar
  • 1 1/2 tablespoons honey
  • 1 1/4 teaspoons Dijon mustard
  • 1/4 cups olive oil
  • salt and pepper, to taste

  1. 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.

Serving Size:

Total Fat:29.39g
Saturated Fat:4.20g
Total Carbohydrates:19.84g
Dietary Fiber:10.51g

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