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