Raspberry Shrimp Salad in Avocado Halves |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Driscoll's Chef Revsin brings back the classic shrimp and avocado salad, but with a wonderful new flavor partner raspberries. The sweet-tart berries are perfect with the shrimp and avocado! The dressing is one you'll use over any salad and as topping with fish, chicken or fruit platter. Ingredients:
1/3 cup driscoll's raspberries |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons honey |
1 1/4 teaspoons dijon mustard |
1/4 cup olive oil (not extra-virgin) |
salt & freshly ground black pepper, to taste |
1/4 lb driscoll's raspberries |
1 cup diced & cleaned tiny cooked shrimp |
1 3/4 tablespoons finely chopped celery |
1 1/4 tablespoons chopped red onions (soaked in cold water for 2 minutes) |
1/4 cup finely chopped mango |
2 ripe avocados, halved and seed removed |
lemon juice (a little sprinkle over avocado halves) |
salt & freshly ground black pepper |
Directions:
1. Dressing:.
2. In blender or food processor combine raspberries, vinegar, honey and mustard and blend until smooth.
3. Gradually blend in oil until smooth.
4. Season to taste.
5. Refrigerate any remaining dressing.
6. Shrimp Salad:.
7. In medium mixing bowl combine shrimp, mango, celery, and drained onion.
8. Season to taste with salt and pepper.
9. Toss with 1 tablespoon Raspberry Dressing.
10. Gently fold in rasspberries.
11. Center each avocado half on a chilled salad plate.
12. Divide raspberry shrimp mixture among avocado halves, filling to overflowing.
13. Serve extra dressing on the side.
|
|