In this recipe, classic shrimp and avocado salad has a new flavor partner: raspberries. This raspberry dressing can be served over almost any salad or as a topping for fish, chicken or a fruit plate.
Raspberry Shrimp Salad
Recipe from Driscoll Strawberry Associates
1 cup diced, cleaned, cooked tiny shrimp
1/4 cup finely chopped mango
1-3/4 tablespoons finely chopped celery
1-1/4 tablespoons finely chopped red onion
Salt and freshly ground pepper
6 ounces raspberries (set aside 1/3 cup for dressing)
2 ripe avocados, halved, seed removed
Raspberry dressing (see recipe below)
Prepare raspberry dressing; set aside.
In medium mixing bowl, combine shrimp, mango, celery and onion. Season to taste with salt and pepper. Toss with 1 tablespoon raspberry dressing. Gently fold in the raspberries.
Center each avocado half on a chilled salad plate. Divide raspberry shrimp mixture among avocado halves, filling to overflowing. Serve extra dressing on the side.
Yield: 4 servings.
1/3 cup reserved raspberries
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/4 teaspoons Dijon-style mustard
1/4 cup olive oil (see note)
Salt and freshly ground pepper, to taste
In blender or food processor, combine raspberries, vinegar, honey and mustard; blend until smooth. Gradually blend in oil until smooth. Season to taste. Refrigerate any remaining dressing.
Note: Extra-virgin olive oil is too strongly flavored for this use.
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