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Eating Right For Heart Health

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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 

INGREDIENTS

·         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 taste

·         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 raspberries.

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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