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