Organic Caribbean Raspberry Avocado Salad
Presenting a healthy and beautiful Organic Caribbean Summer Raspberry Avocado Salad.
This is easy and fast to make, looks nice enough for a dressy dinner, but is also fine for casual dining, and the fresh raspberries brighten this salad with tropical flavors and color. The raspberry dressing alone is versatile enough for fish, chicken or mixed greens. Drscoll’s Berries offers organic berries via loads of stores, so this is also pesticide free dinner.
Prep time: 20 minutes
Makes 4 servings
Ingredients
- 1 package (6 ounces) Driscoll’s Organic Raspberries
- 1 tablespoon Balsamic vinegar
- 1-1/2 teaspoons organic honey
- 1-1/4 teaspoons Dijon mustard
- 1/4 cup mild organic 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 organic mango
- 2 tablespoons thinly sliced organic celery
- 1 tablespoon thinly sliced organic red onion
- 4 cups mixed organic baby lettuce or spring mix
- 2 ripe organic avocados, halved, pitted, sliced
Fresh Rasberries
To make…
- 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.
Nutrition Per Serving: 389 calories, 29.39g total fat, 4.20g saturated fat, 15.22g protein, 19.84g carbohydrate, 110.56mg cholesterol, 10.51g fiber, 188mg sodium
If this sounds good, you might also be interested in two of the other organic berry dishes from National Berry Month…