Blueberry Salad with Jalapeno-Orange Dressing

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

SALAD

  • 1 pound shrimp (shelled, cooked)
  • 1 tablespoon butter
  • 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cups brown rice, cooked
  • 2 cups blueberries
  • 2 cups arugula
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced

DRESSING

  • 1 tablespoon toasted sesame oil
  • 2 tablespoons olive oil
  • 1 orange, juiced and zested
  • 2 tablespoons rice or white vinegar
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 jalapeño, finely diced
  • salt to taste

Steps

  • 1
    In a large skillet, melt butter over medium-high heat. Toss shrimp and taco seasoning into the hot skillet. Cook for 1-2 minutes, just until the shrimp is slightly browned.
  • 2
    In a large bowl, toss together brown rice, blueberries, arugula, mint, cilantro, and avocado.
  • 3
    In a small bowl, whisk together sesame oil, olive oil, orange juice and zest, vinegar, sugar, and red pepper flakes and jalapeno. Salt to taste. Drizzle over salad.

No nutrition information available for this recipe
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