Shrimp Salad with Berries, Lemon and Fennel

15 min.
4 Servings
Print this page

Approximate Nutritional Information (Per serving): Calories 390, Fat 17g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 360mg, Sodium 1740mg, Total Carbohydrate 19g, Fiber 8g, Sugars 7g, Protein 41g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free, Gluten-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.


  • 1 (24-oz.) bag Nature's Basket jumbo peeled & deveined cooked shrimp
  • 1 bulb fresh fennel
  • 1 (6-oz.) pkg. fresh raspberries
  • 1 (6-oz.) pkg. fresh blackberries
  • 1 lemon
  • ¼ cup Market District extra virgin olive oil
  • Salt and pepper
  • 5 oz. Nature's Basket organic sweet baby lettuce


In a pot, heat olive oil on high for one minute. Add in garlic and onions (reserve 4 tablespoons of onions for garnish) and a pinch of salt and pepper. Sauté onions and garlic for 2-3 minutes then add in ground turkey. Cook for another 4-5 minutes until turkey is browned and has reached a minimal internal temperature of 165°F then add in the seasoning packet and green chilis. Bring to a simmer, then add in 4 cups of water, the beans and a large pinch of salt and pepper. Bring chili to a boil and lower to a simmer for an additional 10 minutes.

Ladle chili into bowls and top with cheddar cheese, diced onions and cilantro.