Blueberry Shrimp Salad
This simple shrimp, blueberry and mixed green salad is tossed in a refreshing lemon vinaigrette. It's the perfect entrée salad when you're in the mood for something cool, light and healthy.
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3/4 pound (about 20) medium-size shrimp, boiled or grilled
1 cup fresh blueberries
1/2 cup walnut pieces, toasted
1/2 cup edamame or green peas, cooked
5 ounces (about 4 cups) mixed salad greens:
2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled
- For Lemon Vinaigrette: In a small mixing bowl, whisk all ingredients together until well blended; chill until ready to use.
- For Shrimp Salad: In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas) and salad greens.
- To Serve: Evenly divide salad onto six plates. Drizzle with Lemon Vinaigrette. Sprinkle cheese around edges of salads. Serve immediately.
Makes 4 servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.