Summer is just the perfect time to enjoy this refreshing and unique salad! The color contrast between the fresh green vegetables and the deep red of the raspberries is a joy to the eye. Not to mention that the delightful combination of fruit, greens and the mild seafood shrimp taste is such an unexpected marriage of flavors!
Even the dressing comes with a little pleasant surprise: more fresh raspberries blended with the vinaigrette give a fruity aroma and a thicker substance to the dressing!
Have the shrimp cooked before hand and this salad is ready in just a few minutes!
- 6 cups baby lettuce
- 2 avocados, sliced
- 16 large shrimp (about 4 shrimp/person) cooked (either boiled or grilled)
- 1/2 cup fresh raspberries
- 2 green onions, chopped
- 1/2 cup fresh raspberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- Prepare the dressing: Add all the dressing ingredients in a food processor and blend until smooth. Set aside.
- In a large bowl, combine the lettuce and the green onions, add the avocados and the shrimp, then the dressing (reserve just a little) and toss gently.
- Add the raspberries on top, the remaining dressing and serve gently, making sure that each portion is topped with raspberries. Enjoy!
