Sea salad with raspberries

Sea salad with raspberries

  • 125g Driscoll's raspberries
  • 250 g cooked shrimps
  • 60 gram mango in cubes
  • 2 tablespoons thinly sliced celery
  • 1 tablespoon thinly cut red onion
  • 200 gram mixed baby lettuce
  • 2 avocados, halved and in slices
  • 1 tablespoon of balsamic vinegar
  • 1½ tablespoon honey
  • 1¼ teaspoon mustard
  • 50 ml olive oil
  • salt and pepper to taste

25 min | 4 servings | other courses | easy

Raspberry recipes



  • Mix 1/3 of the raspberries, vinegar, honey and mustard in a blender until smooth.
  • Add the oil during mixing.
  • Season to taste with salt and pepper.
  • In a medium bowl, gently combine the prawns, mango, celery, onion and the remaining raspberries.
  • Divide the lettuce over 4 plates and put some avocado slices on top.
  • Add some of the raspberry-prawn mix and sprinkle with the dressing.
Leafs Raspberry

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