CURRIED SHRIMP SALAD WITH PINEAPPLE AND BLUEBERRIES

CURRIED SHRIMP SALAD WITH PINEAPPLE AND BLUEBERRIES image

Yield 6 servings

Number Of Ingredients 17

SALAD
1/2 of a long English cucumber - unpeeled, cut in half lengthwise and thinly sliced
2 stalks celery - thinly sliced on the diagonal
2 green onions - thinly sliced
1 cup fresh pineapple pieces - cut into 1/2-inch chunks
1 cup seedless green grapes - cut in half
3/4 cup fresh blueberries - rinsed, drained and dried
1 and 1/2 cups small cooked shrimp - rinsed, drained and dried
1 10 ounce bag mixed baby lettuce or baby spinach
DRESSING
2/3 to 3/4 cup mayonnaise
juice and fine zest of 1 medium lemon
1 tablespoon curry powder
1 teaspoon sugar
salt and white pepper to taste
GARNISH
fresh snipped chives

Steps:

Place all prepared salad ingredients (except lettuce mix or spinach) in a large bowl with a tight-fitting lid. Gently shake/turn upside-down to mix. Refrigerate 4 hours or even overnight. Whisk dressing ingredients in a small bowl until evenly blended. Cover and refrigerate until ready to use. At serving time, evenly divide lettuce or spinach among 6 plates. Drain off any juices that have collected in the shrimp salad bowl. Add just enough dressing to the salad to thoroughly moisten and toss very gently to combine. Spoon shrimp salad evenly over lettuce or spinach. Garnish with chives and serve, passing remaining dressing separately. NOTES - be sure to drain any juices that collect in the bottom of the bowl before adding the dressing or the salad will be watery - DO NOT use frozen blueberries as they are too wet/juicy and will bleed into the salad causing unsightly discolouration - on occasion, I have omitted the lettuce/spinach and served in hollowed-out small pineapple or cantaloupe halves for an attractive luncheon presentation, or simply served in a bowl for brunch, dinner and even picnics and potlucks - have also made with cooked shredded chicken breasts, but do prefer the shrimp