Blueberry Shrimp Salad

Blueberry Shrimp Salad



  • 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
  • Lemon Vinaigrette
  • 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 salads.

YIELD: 4 portions

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.

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