Shrimp & Blueberry Salad: A Refreshing and Nutritious Delight

Our Shrimp & Blueberry Salad is a culinary delight that combines the sweetness of blueberries, the tanginess of feta cheese, and the succulence of shrimp; all on a bed of fresh spring mix greens. This salad is not only a treat for the taste buds, but also a nutrient-dense meal that offers numerous health benefits. Want some extra tang? Add in our pickled red onions for another layer of flavor.

The Health Benefits of Shrimp

Shrimp is an excellent source of protein, low in calories, and rich in essential nutrients like vitamin B12, selenium, and omega-3 fatty acids. These nutrients help to support heart health, reduce inflammation, and improve brain function. Shrimp is also a good source of antioxidants, which help to protect the body against free radicals and oxidative stress.

The Antioxidant Power of Blueberries

Blueberries are one of the highest antioxidant-containing fruits, making them an excellent addition to our salad. The antioxidants in blueberries help to protect the body against free radicals, reduce inflammation, and improve cognitive function. Blueberries are also a good source of fiber, vitamin C, and manganese, making them a nutritious and delicious addition to our salad.

The Crunch of Walnuts

Walnuts are a rich source of healthy fats, protein, and fiber, making them a satisfying and nutritious addition to our salad. The crunch of walnuts also provides a satisfying texture that complements the succulence of the shrimp and the sweetness of the blueberries.

Conclusion: Our Shrimp and Blueberry Salad is a delicious and nutritious meal that offers numerous health benefits. With its combination of succulent shrimp, sweet blueberries, crunchy walnuts, and fresh spring mix greens; this salad is a must-try for anyone looking for a healthy and flavorful meal.

Shrimp & Blueberry Salad

Our Shrimp & Blueberry Salad is a refreshing and savory blend of flavors and textures, featuring succulent shrimp, sweet and tart blueberries, crumbled feta cheese, and crunchy walnuts, all atop a bed of fresh spring mix greens. Then tossed in a zesty dressing made with lemons, Dijon mustard, honey, salt, and black pepper, while the blueberries add a burst of sweetness and the feta cheese adds a tangy creaminess. The walnuts provide a satisfying crunch, and the virgin coconut oil and extra virgin olive oil bring a richness and depth to the dish. This salad is perfect for a light and refreshing lunch or dinner that's both healthy and flavorful.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 6

Calories 490 kcal

Equipment

• Mixing bowls
• Non-stick skillet

Ingredients

  

• 3 6oz pkgs blueberries
• 1 4oz pkg crumbled feta cheese 1 ½
• 1 lemon
• 2 lbs raw peeled shrimp, fresh or frozen
• 1 5oz pkg spring mix, or any other salad greens
• ¾ cup walnuts
• 1 tablespoon virgin coconut oil, olive oil ok too

Honey Dijon Dressing

• 2 teaspoons Dijon mustard
• ¼ cup extra virgin olive oil
• 2 teaspoons honey
• black pepper, to taste
• salt, to taste

Instructions

 

• Wash and dry the fresh produce. Sort through blueberries and remove any stems.
• Zest the lemon, then juice the lemon; transfer both to a small bowl.
  1 lemon
• Add olive oil, Dijon, honey, salt, and pepper to the bowl; whisk together. Set aside.
  2 teaspoons Dijon mustard, ¼ cup extra virgin olive oil, 2 teaspoons honey, black pepper,, salt,
• Roughly chop the walnuts and transfer to a small bowl. Set aside.
  ¾ cup walnuts
• Preheat a skillet over medium-high heat.
• Rinse and peel the shrimp, pat dry with paper towels.
  2 lbs raw peeled shrimp,
• Once the skillet is hot, add the walnuts; cook, stirring constantly, until they are lightly browned, 2 to 3 minutes. Once done, return back to the bowl.
• Once the walnuts have been transferred, add coconut oil to the skillet and swirl to coat the bottom.
• Add the shrimp to the skillet; cook until they are opaque, 1 to 2 minutes per side. Once done, transfer to a bowl and set aside to cool.
  1 tablespoon virgin coconut oil,
• To serve, divide the mixed greens between plates, top with the blueberries, shrimp, feta, and walnuts, and drizzle with the lemon vinaigrette. Enjoy!
  3 6oz pkgs blueberries, 1 4oz pkg crumbled feta cheese 1 ½, 1 5oz pkg spring mix,

Notes

The coconut oil adds a nice coconut flavor to the shrimp, but olive oil can be substituted just fine.

Keyword blueberry, healthy salad, homemade dressing, shimp