Watermelon-Feta Salad (With Cajun Shrimp)

Perfectly balanced sweet and spicy notes make this Watermelon-Feta Salad (With Cajun Shrimp) the perfect high-protein lunch or summertime potluck dish.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings People

Calories 354kcal

Author Taylor Kiser

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.

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