Watermelon Feta Salad (with Cajun Shrimp)
A light and healthy watermelon salad with bursts of spicy and sweet! Perfect for the Summer!
Servings 4 People
Calories 354kcal
Ingredients
For the vinaigrette
- 6 Tbsp Raspberries, tightly packed (66g)
- 4 Tbsp Good-quality balsamic vinegar
- 3 1/2 Tbsp Water
- 1 Tbsp Honey
- 1/2 tsp Fresh garlic, minced
- 2 Tbsp Extra-virgin Olive oil
- Salt, to taste
For the shrimp:
- 12 oz Shrimp, peeled and deveined
- 2 tsp Extra-virgin Olive oil
- 1 Tbsp Cajun seasoning
For the salad:
- 12 Cups Spring mix, tightly packed (about 2 bags)
- 4 Cups Baby spinach, tightly packed (about 1 bag)
- Salt
- 4 Cups Watermelon, cubed (600g)
- 1 Cup Blueberries
- 1 Cup Reduced-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.
- Divide the shrimp between the bowls and DEVOUR.
Nutrition
Calories: 354kcal | Carbohydrates: 28.5g | Protein: 26.1g | Fat: 14g | Saturated Fat: 3.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.9g | Cholesterol: 139.2mg | Sodium: 794.1mg | Potassium: 384.9mg | Fiber: 6.7g | Sugar: 19.4g | Vitamin A: 3910IU | Vitamin C: 50.8mg | Calcium: 162mg | Iron: 3.9mg