Blueberry Shrimp Salad

Blueberry-Shrimp Salad with Lemon Vinaigrette
By the US Highbush Blueberry Council
Adapted by

Yield: 6 servings


    Lemon Vinaigrette:
  • ¼ cup vegetable oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground red pepper


  • ¾ pound medium-size shrimp, shelled and grilled
  • 1 cup fresh blueberries
  • ½ cup toasted walnut pieces
  • ½ cup edamame, boiled
  • 5 ounces mixed salad greens
  • 2 ounces feta cheese, crumbled


For the Lemon Vinaigrette:
In a small mixing bowl, whisk all ingredients until combined.

For the Salad:
In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame, and greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette, and sprinkle with cheese.


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