Shrimp and Berry Salad
2 cups mixed greens
2 cups young spinach
½ cup raspberries
½ cup blueberries
1 nectarine, stoned and chopped
¼ cup fresh basil, stemmed
¼ teaspoon smoked paprika
¼ teaspoon sea salt
8 ounces cooked shrimp
Toss greens with berries and divide among 4 dinner plates. In a food processor, puree half the nectarine with the basil, smoked paprika and salt. Arrange remaining nectarine and shrimp on greens, drizzle with nectarine dressing and serve immediately. Serves 4.
To preserve freshness, don’t wash berries until you’re ready to eat them.
Plump, firm, brightly colored berries offer the best flavor and nutrient value.
Refrigeration quickly reduces berry quality, so pick or buy them as close to serving time as possible.
For best flavor, serve berries fresh and at room temperature.