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U.S. Highbush Blueberry Council

Blueberry Shrimp Salad with Lemon Vinaigrette
Blueberry Shrimp Salad with Lemon Vinaigrette


  • ¾ pound (about 20) medium-size shrimp, boiled or grilled
  • 1 cup fresh blueberries
  • ½ cup walnut pieces, toasted
  • ½ cup edamame or green peas, cooked
  • 5 ounces (about 4 cups) mixed salad greens
  • 2 ounces (about ½ cup) firm white cheese, such as feta, crumbled
  • Lemon Vinaigrette (recipe follows)

Salad 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, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper

Number of servings (yield): 4

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