Blueberry-shrimp salad with lemon vinaigrette
John Uher Photography
20 shelled medium-size shrimp, cooked 
1 cup blueberries
1/3 cup toasted walnut pieces
1/3 cup edamame or green peas, cooked
4 cups mixed salad greens
Lemon vinaigrette (recipe follows)
1/2 cup firm white cheese, such as feta, crumbled
In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame or peas and salad greens. Evenly divide salad onto six plates; drizzle with lemon vinaigrette. Sprinkle cheese around edges of salad.
Lemon vinaigrette
In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tbsp lemon juice, 1 tsp sugar, 1/8 tsp (0.5 ml) salt, 1/8 tsp cayenne pepper.
Nutritional information per portion:
371 calories
15 g carbohydrate
24 g protein
22 g fat (4 g saturated fat)
4 g fibre
20 mg vitamin C
~ Recipe courtesy of B.C. Blueberry Council
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