Eating Right For Heart Health

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.      Blend
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.

2.      Combine
shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining

3.      Divide
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.


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