Summer Green Salad w/ Shrimp & Dill


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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