Blueberry Shrimp Salad

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Serves: 6
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Green, Blue


3/4 pound (about 20) shelled 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


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 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of the U.S. Highbush Blueberry Council.



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