This creamy watermelon feta salad has spicy notes of Cajun shrimp and sweet berries! It’s a crowd-pleasing, light and healthy, gluten free Summer meal that is only 350 calories!
Question for you: is there anything more REFRESHING than biting into a big slice of watermelon and having the juicy goodness drip down your chin in HELLO SUMMER perfection?
The fact that this BRIGHT, vibrant and SOSO pretty salad that your light-and-healthy-but-FLAVOR-PACKED-food-craving dreams are made of, is also mixed with juicy BURSTS of blueberries, tangy raspberry balsamic vinegar and creamy notes of smooth feta, is taking the level of FRESH to a whole new level of YES PLEASE.
Why you will LOVE this salad
- Watermelon + Feta = basically the greatest combination of food that you could actually put into your mouth.
- The heat of the juicy, tender Cajun shrimps is balanced perfectly by the earthy spring mix that is hugged in an ULTRA fruit-forward balsamic vinegar and combines with those sweet pops of watermelon AND blueberries.
- It will become a family favorite: my husband enjoyed each and every bite of salad. There was not even one complaint in the house when he had to eat it a SECOND time in ONE week due to me having to make it again to photograph.
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.
You certainly can. Just make sure to use a bit less sauce as the salad will like the strong spicy taste brought by the shrimps.
You can prepare the salad ahead and can store it in an airtight container for 3 days. Make sure to mix the sauce right before serving.
Yes it is! it only has 354 calories per serving and high 26g of carbs. Perfect to
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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 9. OLD POINTS: 7
(per 1 salad)
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