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.
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.