Supergreens, Shrimp and Rice Salad

So good and good for you. This delicious, fresh tasting, easy-to-make salad is a perfect appetizer or main dish, suitable for any occasion. Blending the apple into the dressing creates a deceptively creamy texture and delivers a delicately tangy flavour in every bite.

Supergreens, Shrimp and Rice Salad

Makes 6 servings.



  • ½ small red onion, thinly sliced
  • 6 radishes, sliced
  • ½ cup (125 mL) apple cider vinegar
  • 1 granny smith apple, divided
  • ¼ cup (60 mL) olive oil
  • ¼ cup (60 mL) lemon juice
  • 1 tbsp (15 mL) lemon zest
  • 1 tbsp (15 mL) Dijon mustard
  • ½ tsp (2 mL) pepper
  • ¼ tsp (1 mL) salt
  • 2 tbsp (30 mL) each finely chopped tarragon and dill


  • 6 cups (1.5 L) thinly sliced assorted greens (kale, Swiss chard, beet greens)
  • 4 cups (1 L) cooked U.S. long grain brown rice
  • 1 lb (500 g) cooked shrimp (approx. 20-24)
  • 1 small avocado, sliced


  1. Combine red onion and radish in a bowl; bring vinegar to a boil in a small saucepan and pour over red onion mix. Let sit for 20 minutes. Strain vinegar into a blender and set pickled onion and radish aside.
    Chop half the apple and add to a blender along with oil, lemon juice and zest, Dijon, pepper and salt; blend until pureed. Stir in tarragon and dill.
  2. In a large bowl, toss together greens, rice, and pickles. Arrange equally on 6 plates; thinly slice remaining apple and divide evenly among plates. Top with shrimp and avocado. Drizzle with dressing just before serving.