I love fruit in salads, not to be confused with fruit salads (which I also love).
There’s just something so fun about crunchy lettuce and a tangy bite of fruit with crisp nuts. The textures are wonderful, and the colors are always so pretty, too.
This recipe, from the Oregon Blueberry Commission, combines edamame, blueberries and shrimp with a nice lemon vinaigrette. It’s light, refreshing and super summery. Enjoy!
Blueberry-Shrimp-Edamame Salad with Lemon Vinaigrette
1-1/2 cups vegetable oil
1/2 cup fresh lemon juice
4 teaspoons sugar
As needed salt
1/2 teaspoon Ground black pepper
2 teaspoons finely grated lemon zest
1/2 teaspoon, or to taste, ground red pepper
2 pound (about 60) shelled and deveined medium shrimp
2 cups walnuts, toasted and broken in pieces
2 cups shelled edamame, fresh or frozen
1 pound mixed greens with baby arugula
3 cups fresh blueberries
4 ounces (about 1 cup) firm white cheese, such as ricotta salata or feta, crumbled
To make Lemon Vinaigrette: In a small bowl, whisk oil, lemon juice, sugar, 1 teaspoon salt and the black pepper.
Transfer 2 tablespoons of the vinaigrette to a bowl; make a rub by whisking in lemon zest, 1/4 teaspoon salt and the red pepper. Add the shrimp; toss until well coated; cover and refrigerate up to 30 minutes.
In a small saucepan over medium-high heat, cook edamame in salted water 5 minutes; drain and cool.
Drain shrimp, discarding liquid. Broil shrimp 4 inches from heat, turning once, until pink, about 2 minutes per side.
In a bowl, toss greens, warm shrimp, walnuts, edamame and blueberries; arrange on cold plate and sprinkle cheese around edge. Drizzle with vinaigrette.