Blueberry Shrimp Salad with Lemon DressingAngie McGowan
It’s blueberry season here in Florida, and the stores have been full of sweet, plump blueberries at great prices. We’re even going this weekend blueberry picking to a local u-pick farm. I can’t wait to get plenty of blueberries for freezing, making blueberry preserves and more fun recipes. I didn’t get around to taking my son to any farms last year, but I’m excited to take him to several this year. To take advantage of these perfect summer berries, I have been trying to incorporate them more in my cooking. Yesterday I made this simple salad with blueberries paired with shrimp, feta cheese and pecans. For the dressing, I made a slightly sweet light lemon drizzle with honey. It’s very simple, healthy and delicious.
Blueberry Shrimp Salad with Lemon Dressing
1 bag, 8 oz, fresh spring mix salad greens
1/2 lb cooked shrimp, deveined and peeled
1 cup fresh blueberries
1/2 cup feta cheese
1/3 cup pecan halves
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons olive oil
salt and pepper
1. Add lemon zest, lemon juice and honey to a small bowl. Whisk well. Whisk is olive oil. Season with salt and pepper.
2. Arrange salad greens on plates, or in a large bowl. Top with cooked shrimp, blueberries, feta and pecans. Add dressing and serve.
For even more lemony goodness check out the “Top 30 Lemon Recipes for Summer!”