Summer Green Salad w/ Shrimp & Dill

July 31, 2018




2 quarts/2 L mixed baby greens (or a combination of lettuce, spinach, romaine, and tiny nasturtium leaves)


1 cucumber, sliced


2 large stalks celery, sliced 


1 cup/250 ml green seedless grapes 


2 cups/500 ml cooked Newfoundland baby shrimp 


2 tbsp/25 ml chopped fresh dill


1/3 cup/75 ml oil 


2 tbsp/25 ml fresh lemon juice 


1/2 tsp/2 ml finely grated lemon peel 


1 tsp/5 ml sugar 


1/2 tsp/2 ml salt 


freshly ground black pepper, to taste


herbed croutons 


begonias or borage spray 


dill sprigs 





Combine lettuce, cucumber, celery, grapes, shrimp, and dill in a clear glass bowl.  Cover with plastic wrap and refrigerate up to 1 hour.  Whisk together oil, lemon juice, lemon peel, sugar, salt, and pepper.  Leave at room temperature until required.  To serve, toss salad with dressing.  Top with croutons and garnish With flowers and sprigs of dill.  Serves 4 as a main course.


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