Shrimps and blueberries salad with lemon vinaigrette
10
5
6
No
Ingredients
- 350 g (3/4 L) of shelled medium-size shrimps (about 20), boiled or roasted
- 250 ml (1 cup) of fresh blueberries
- 125 ml (1/2 cup) of roasted walnuts
- 125 ml (1/2 cup) of edamames (green soy) of cooked chickpeas
- 150 g (about 4 cups) of mesclun
- 60 g (about 1/2 cup) of crumbled firm Feta cheese
For the lemon vinaigrette:
- In a small bowl, whisk 50 ml (1/4 cup) of vegetable oil, 25 ml (2 tablespoons) of lemon juice, 5 ml (1 teaspoon) of sugar, 0.5 ml (1/8 teaspoon) of salt, 0.5 ml (1/8 teaspoon) of pepper and 0.5 ml (1/8 teaspoon) of ground Cayenne pepper.
Preparation
Side-by-side mode
- In a large salad bowl, mix shrimp, blueberries, walnuts, edamame (or peas) and mesclun. Divide salad equally into 6 bowls and pour a little bit of lemon vinaigrettes. Spread with cheese.
For the lemon vinaigrette:
- In a small bowl, whisk 50 ml (1/4 cup) of vegetable oil, 25 ml (2 tablespoons) of lemon juice, 5 ml (1 teaspoon) of sugar, 0.5 ml (1/8 teaspoon) of salt, 0.5 ml (1/8 teaspoon) of pepper and 0.5 ml (1/8 teaspoon) of ground Cayenne pepper.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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