Perfectly balanced sweet and spicy notes make this Watermelon-Feta Salad (With Cajun Shrimp) the perfect high-protein lunch or summertime potluck dish.
We had a heat wave last week that literally left me gasping for breath. It was so hot that even simple tasks—like watering the plants in my backyard or going out to get the mail—left me feeling like I had just run a marathon. Needless to say, I spent most of my time indoors, under the cool respite of the air conditioner.
As much as I love to cook, the thought of having to go near the stove suddenly terrified me. So, it was cold foods that came to my rescue. Cold soups, sandwiches, and salads. A whole lot of salads.
One of the stars was definitely this beauty, consisting of juicy watermelon cubes, creamy feta, and bursts of sweet blueberries nestled on a bed of crisp greens, all tied together with a tangy-sweet raspberry balsamic vinaigrette. Oh, and the pièce de résistance? Perfectly seasoned Cajun-inspired shrimp that packs a spicy punch to balance the delicious sweetness. Trust me, you’ll definitely want to keep this one in mind when temperatures soar!
Is This Watermelon Feta Salad Healthy?
Most definitely! This salad is a nutritious powerhouse, from the crisp greens loaded with fiber and vitamins to the watermelon that brings hydration and a dose of antioxidants. Meanwhile, the shrimp is a source of B12 and those essential omega-3 fatty acids. Even the feta cheese adds calcium and protein! It can easily be substituted with your favorite dairy-free alternative if you’re vegan or lactose intolerant. To make this recipe fully vegan-friendly, you can further swap out the shrimp for Cajun-spiced tofu or tempeh.
What Is Cajun Seasoning?
Cajun seasoning is the unsung hero of this recipe. This bold Southern staple is usually a blend of paprika, garlic powder, onion powder, cayenne, and herbs. It adds depth, spice, and a smoky zing to the shrimp that perfectly balances the sweetness of the watermelon and the tang of the vinaigrette.
For the best results, opt for large shrimp and don’t skimp on the Cajun spice blend. If you’re the DIY type, whip up your own Cajun seasoning to control the heat and saltiness. Pro tip: Pat the shrimp dry before tossing in the seasoning to lock in the flavor and help it caramelize beautifully.
By the way, so many dishes benefit from a dash of Cajun seasoning. Try it in marinades for chicken, pork, or fish; over roasted veggies; and in rice dishes such as jambalaya.
How Do I Store Leftovers?
This salad tastes best fresh. If you have leftovers, however, consume them within 1 day.
Serving Suggestions
While this salad is the perfect high-protein and flavor-packed lunch, it’ll be just as popular at a summertime barbecue or potluck!
I love to serve shrimp surf-and-turf style with an Oven-Cooked Top Sirloin Steak and some Steak Fries on the side. To keep it low-carb, try it with this Steak With Garlic Butter Mushrooms. You also can’t go wrong with extra veggies; this Grilled Cauliflower Steak With Romesco Sauce and some Sautéed Vegetables are always a good idea.
Recipe
Ingredients
For the vinaigrette:
- 6 tablespoons raspberries tightly packed
- 4 tablespoons high-quality balsamic vinegar
- 3 1/2 tablespoons water
- 1 tablespoon honey
- 1/2 teaspoon garlic minced
- 2 tablespoons extra-virgin olive oil
- Salt to taste
For the shrimp:
- 12 ounces shrimp peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon Cajun seasoning
For the salad:
- 12 cups spring mix tightly packed (about 2 bags)
- 4 cups baby spinach tightly packed (about 1 bag)
- Salt to taste
- 4 cups watermelon cubed
- 1 cup blueberries
- 1 cup feta cheese
Instructions
- Preheat your grill to medium-high heat and rub the grates with some olive oil.
- While the grill 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 in 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.
- Mix the spring mix and spinach in a large bowl and add a pinch of salt. 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 enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This is the BEST salad ever! I was hesitant to fix it because it sounded so crazy but all the flavors came together in a wonderful way! I guess I added too many raspberries at first so played around with adding more honey and olive oil to tone down the tartness. But other than that I prepared this exactly as written. Thank you! This one is a keeper!
Glad that you enjoyed the recipe! Thanks for reading.