Shrimps and blueberries salad with lemon vinaigrette
10
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6
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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...
Our Quebec blueberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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