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29
Jul
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Blueberry Mojito Shrimp salad |
Just to remind you, I’m still in the mode of sacrificing long blog posts for putting fresh not-to-be-missed blueberry recipes on the table. Er, blog. You can put them on your table. So long as there are freshly picked local berries around, and I do hope there are. It will be a long 50ish weeks till see them again.
This is a salad you make when it’s too hot to move and you don’t want to cook. When you want nothing but a burst of fresh berries, and a cocktail. On a plate, together. Because who says you can’t enjoy a cocktail with a fork? Though if you really want one on the side too, I’m not one to argue. Berries, rum, goat cheese, and shrimp? I hope you’re not one to argue, either. Because that would be a waste of perfectly good time. Time you could be using to make this, to be one step closer to eating this, and enjoying a few blissful moments of summer’s best.
Blueberry Mojito Shrimp Salad
Inspired by The Pink Apron
Printable Recipe
1/2 lb medium shrimp (31-40ct), peeled and deveined
1/2 cup Blueberry Mojito Dressing (recipe follows)
6 oz baby spinach
1/2 cup fresh blueberries
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
2 tablespoons (1/2 oz) shelled, chopped pistachios
1 1/2 oz soft goat cheese, crumbled
Place shrimp in a bowl and stir in 1/4 cup of Blueberry Mojito Dressing. Let marinate at room temperature for 20 minutes.
Preheat grill to medium-low heat, and spray grates with nonstick spray.
Toss baby spinach, blueberries, cucumber red onion, and pistachios in a large bowl. Drizzle on the remaining 1/4 cup dressing and toss to coat.
Thread the shrimp onto metal skewers and place on the grill. Cook for about 2 minutes per side, or until opaque. Remove the shrimp from grill and keep warm.
Divide the salad among serving plates and top with the crumbled goat cheese. Remove the shrimp from the skewers and place half of them on each salad.
Nutrition Facts (Note: Nutritional information is calculated using only 5 tablespoons of the Blueberry Mojito Dressing; 4 tablespoons on the salad plus 1 tablespoon absorbed by the shrimp. Most of the dressing used to marinade the shrimp is left behind.)
Servings Per Recipe: 2
Amount Per Serving
Calories 303.9
Total Fat 11.7 g
Saturated Fat 4.2 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.4 g
Cholesterol 182.0 mg
Sodium 349.1 mg
Potassium 400.2 mg
Total Carbohydrate 15.5 g
Dietary Fiber 4.4 g
Sugars 5.9 g
Protein 30.4 g
Blueberry Mojito Dressing
Slightly Adapted from the Pink Apron
1/4 cup white wine vinegar
2 tablespoons white rum
1/3 cup fresh or frozen blueberries
1/4 cup chopped fresh mint leaves
4 packets Truvia, or other sweetener to taste
juice from one lime
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons water
Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate leftovers.
Nutrition Facts
Servings Per Recipe: 8
Serving Size: 2 Tablespoons
Amount Per Serving
Calories 45.2
Total Fat 3.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 16.5 mg
Potassium 21.3 mg
Total Carbohydrate 1.4 g
Dietary Fiber 0.2 g
Sugars 0.8 g
Protein 0.1 g
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I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
natalie(thesweetslife) — July 29, 2011 @ 12:24 pm
This sounds absolutely wonderful!!
Emily — July 29, 2011 @ 1:28 pm
Love the dressing concept.I often add mint to my salads – it really freshens things up!
Kaytorade — July 29, 2011 @ 4:15 pm
I'm going to have to wait till next summer for this. Sad face.
Joanne — July 29, 2011 @ 5:47 pm
First of all, I think your photos get better by the second! Gorgeous!Second of all uhhh YUM. I might have to switch out the shrimp with salmon but still. YUM.
Cara — July 29, 2011 @ 5:58 pm
I think salmon would be awesome. In fact, it was my intention to use it until I realized I didn't have any! But I did have plenty of shrimp in the freezer.
Carolyn — July 31, 2011 @ 10:40 am
This reminds me that I need to get out there and do some berry-pickin'! Great recipe, I always forget that blueberries are good in savoury dishes.
Kerstin — August 1, 2011 @ 12:18 am
What a lovely salad – we've also been overloading on blueberries!
Closet Vanity — August 2, 2011 @ 8:18 pm
this sounds like a great recipe! reminded me of this one that i posted today http://bit.ly/r9YlS0 which you could easily make a healthier version of if you omitted the mayonnaise!
Emily — August 3, 2011 @ 1:26 am
Looks too yummy….what a combination of flavours!