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Shrimps and blueberries salad with lemon vinaigrette

Author: Les Cultures de chez nous
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Petit fuits 2
Preparation 10
Baking
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 350 gr (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 chick peas
  • 150 gr (about 4 cups) of mesclun
  • 60 gr (about 1/2 cup) of crumbled firm Feta cheese
  • Lemon vinaigrette :
  • 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
  • 0,5 ml (1/8 teaspoon) of ground Cayenne pepper
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Preparation

  • In a large salad bowl, mix shrimps, blueberries, walnuts, edamames (or peas) and mesclun. Divide salad equally into 6 bowls and pour a bit of lemon vinaigrettes. Spread with cheese.
  • Lemon vinaigrette preparation :
  • 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.

Chef's notes