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Recipes
Caribbean Summer Raspberry Avocado Salad
Caribbean Summer Raspberry Avocado Salad
Caribbean Summer 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. Recipe from
Driscolls
, premier grower of fresh U.S. berries.
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Serves
4
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Salads
Berries
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Ingredients
1
package
(6 ounces) Driscoll’s Raspberries, divided
1
tablespoon
Balsamic vinegar
1-1/2
teaspoons
honey
1-1/4
teaspoons
Dijon mustard
1/4
cup
mild olive oil
Salt and pepper to taste
1/2
pound
cooked whole shrimp, 41-50 count size, about 24 total shrimp
1/4
cup
diced mango
2
tablespoons
thinly sliced celery
1
tablespoon
thinly sliced red onion
4
cups
mixed baby lettuce or spring mix
2
ripe
avocados, halved, pitted, sliced
Instructions
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.
Combine shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining raspberries.
Divide lettuce onto four 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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