Blueberry Avocado and Shrimp Salad Recipe

There is nothing that says “spring” salad to us more than this blueberry avocado and shrimp salad recipe with crisp greens, bright fruit and perfectly cooked shrimp! It’s light, bright and super refreshing. And the best part? It’s a salad so of course the ingredients are interchangeable! Think blue cheese sounds better than goat? Switch it up! Want to throw in a few strawberries! Do it!

Blueberry Avocado and Shrimp Salad Recipe with Poppyseed Dressing 

Makes: 4-6 servings

Total Time: 20 minutes

Ingredients:

salad-

6 cups mixed lettuce or spinach

2 avocados, peeled, pitted and diced

4 ounces crumbled, goat, feta or blue cheese

¼ cup sliced almonds, toasted

half a small red onion, thinly sliced

1 pint blueberries

1 small watermelon, peeled and sliced

grilled shrimp-

10 large shrimp

1 teaspoon olive oil

½ teaspoon smoked paprika

½ lemon, juiced

salt and pepper

poppyseed vinaigrette-

1/3 cup olive oil

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon poppy seeds

pinch of ground dry mustard

salt and pepper

Directions:

Whisk all poppyseed vinaigrette ingredients together until combined. Add a pinch of salt and pepper or more to taste. Pre-heat a cast iron skillet until the surface is smoking hot. Meanwhile add the shrimp ingredients to a small bowl and mix to combine.

Sauté the shrimp for about 3 minutes per side until the shrimp is no longer pink. Remove and set aside.

Toss all salad ingredients together and toss with desired amount of dressing. Top with shrimp and serve immediately.

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