By Angie 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
Ingredients
- 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
- Dressing
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 3 tablespoons olive oil
- salt and pepper
Method
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.
Food , Recipes
