Natalie Meador, MPH, RDN, LDN explains the foods we should eat and the ones we should avoid to keep our hearts healthy.
Caribbean Raspberry Avocado Salad
1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
1 tablespoon balsamic vinegar
1 1/2 tablespoons honey
1 1/4 teaspoons Dijon mustard
1/4 cups olive oil
salt and pepper, to
1/2 pounds cooked whole shrimp
1/4 cups diced mango
2 tablespoons thinly sliced celery
1 tablespoon thinly sliced red onion
4 cups mixed baby lettuce or spring mix
2 avocados, halved, pitted and sliced
1/3 cup 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 with salt and pepper.
shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining
lettuce onto 4 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.