A light and healthy watermelon salad with bursts of spicy and sweet! Perfect for the Summer!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4People
Calories 354kcal
Author FoodFaithFitness
Ingredients
For the vinaigrette
6TbspRaspberries, tightly packed(66g)
4TbspGood-quality balsamic vinegar
3 1/2TbspWater
1TbspHoney
1/2tspFresh garlic,minced
2TbspExtra-virgin Olive oil
Salt,to taste
For the shrimp:
12ozShrimp,peeled and deveined
2tspExtra-virgin Olive oil
1TbspCajun seasoning
For the salad:
12CupsSpring mix,tightly packed (about 2 bags)
4CupsBaby spinach,tightly packed (about 1 bag)
Salt
4CupsWatermelon,cubed (600g)
1CupBlueberries
1CupReduced-fat Feta cheese(4 oz)
Instructions
Preheat your grill to high heat and rub the grates with some olive oil.
While the grills heats, combine the raspberries, vinegar, water, honey and garlic in a SMALL food processor (mine is 3 cups) and process until smooth.
With the food processor running, stream in the olive oil until well mixed and the vinaigrette thickens slightly. Season to taste with salt and place into the refrigerator to chill.
Pat the shrimp dry and toss with the olive oil. Then, toss with the Cajun seasoning until evenly coated.
Grill the shrimp until opaque, only about 1 minute per side, flipping once. Transfer to a plate and cover to keep warm.
Mix the spring mix and spinach in a large bowl and add a pinch of salt (sounds weird, but trust me!) Divide between 4 bowls, followed by the watermelon, blueberries and Feta cheese. Then, divide the dressing and toss to evenly coat the greens.