Recently on my Instagram (follow me @_thepinkchickadee), I shared a preview of my LITERAL favorite salad recipe EVER (!!!!!) on my stories. This salad is … my Shrimp & Berry salad! I have created this salad recipe on my own after being inspired by a delicious shrimp and berry salad that I had while on vacation in Dewey Beach, Delaware last summer (here). Needless to say, I have made this salad on MULTIPLE occasions after initially crafting this recipe of my own post-Dewey Beach vacation. Now, I am here to share it with y’all!
I will note that this Shrimp & Berry salad is literally the salad for salad haters. It is sweet with a bit of a savory kick which is something that I LOVE! Personally, while I love a good salad on occasion, it’s hard for me to imagine eating and enjoying salads on a regular basis. SO, this Shrimp & Berry salad of mine is something that truly unlike most salads makes me want to come back for MORE time and time and time again!
While this Shrimp & Berry salad recipe is listed the way it is below, some potential additions/substitutions include: salmon/chicken/chick peas in lieu of shrimp, blackberries in addition to/in lieu of blueberries or raspberries, and crumbled feta cheese in lieu of crumble goat cheese. A delicious addition to this salad would be walnuts or pecans for an extra dosage of protein and a bit of a crunch, too. To keep the sweetness of this salad going strong, I highly suggest using a rather sweet, strawberry-based vinaigrette just as in this recipe.
Ingredients:
- 1 pack of defrosted shrimp (peeled & deveined)
- 1 pack of blueberries
- 1 pack of raspberries
- 1 container of goat cheese crumbles
- 1 pack of spring salad mix
- Blush Wine Vinaigrette (I use Brianna’s Home Style!)
- Spices for shrimp rub (I use garlic, paprika, basil, parsley, cayenne, oregano, salt, & pepper!)
Directions:
- Mix shrimp in with the spice rub
- Cook shrimp to your liking (I usually air fry, but you can easily pan fry, bake with butter in the oven, grill, etc.)
- While the shrimp is cooking, prepare the rest of your ingredients, including washing the blueberries and raspberries and spring mix
- Add spring mix, blueberries, and raspberries to a salad bowl. Add in the goat cheese crumbles
- When complete, add your newly cooked shrimp into the salad
- Top the salad off with your Blush Wine Vinaigrette
- Enjoy!
Note: Salad stays good and can easily be kept cool for 2-3 days! It is SOOOO good you will finish it really fast 🙂
I hope you try and enjoy, too! If you do, then PLEASE let me know how it goes!!!
XOXO – Katie <3