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U.S. Highbush Blueberry Council

Blueberry Shrimp Salad with Lemon Vinaigrette

Blueberry Shrimp Salad with Lemon Vinaigrette

Blueberry Shrimp Salad with Lemon Vinaigrette

Blueberry Shrimp Salad with Lemon Vinaigrette

Recipe: Blueberry Shrimp Salad with Lemon Vinaigrette

Ingredients

  • Medium-size shrimp, boiled or grilled: ¾ pound (about 20)
  • Fresh blueberries: 1 cup
  • Walnut pieces, toasted: ½ cup
  • Edamame or green peas, cooked: ½ cup
  • Mixed salad greens: 5 ounces (about 4 cups)
  • Lemon Vinaigrette: (recipe follows)
  • Firm white cheese, such as feta, crumbled: 2 ounces (about ½ cup)

Instructions

  1. In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas) and salad greens
  2. Evenly divide salad onto six plates
  3. Drizzle with Lemon Vinaigrette
  4. Sprinkle cheese around edges of salads

Lemon Vinaigrette Instructions

  1. In a small mixing bowl, whisk ¼ cup vegetable oil, 2 tablespoons lemon juice, ½ teaspoon sugar, 18 teaspoon salt and 18 teaspoon pepper

Number of servings (yield): 4

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