1. Fresh or Frozen
  2. Recipes
  3. Salads & Appetizers
  4. Blueberry Shrimp Salad with Lemon Vinaigrette

Salads & Appetizers

BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

Search Recipes

Blueberry Shrimp Salad with Lemon Vinaigrette

Salads & Appetizers

Blueberry Shrimp Salad with Lemon Vinaigrette

Yields
4 portions

Ingredients

 

  • 3/4 pound (about 20) medium-size shrimp, boiled or grilled
  • 1 cup fresh blueberries
  • 1/2 cup toasted walnut pieces
  • 1/2 cup edamame or green peas, cooked
  • 5 ounces (about 4 cups) mixed salad greens
  • Lemon Vinaigrette (recipe follows)
  • 2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled

 

Directions

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

Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper.