Caribbean Summer Raspberry Avocado Salad

raspberry shrimp 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.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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.

Recipes From - The Gourmet Food And Cooking Resource