Today was a nice warm Spring day here in the Bay Area, so I thought a watermelon salad would be nice for dinner. I love watermelon and feta, although I did consider using grilled Halloumi cheese instead, but went with feta since it is a lot more economical, but I may try it next time with the Halloumi. Next was some protein to make it a complete meal in my husband’s eyes, started with chicken, but switched to shrimp to make all family members happy as my son currently is not loving chicken. I also think the salad would be good with some cherry tomatoes, but alas, my market only had small tomatoes that were a very under-ripe light red color, so I left them out. But if you have access to good vine-ripened tomatoes, include them. Enjoy with a glass of cold RosĂ© from Provence!
Grilled Shrimp and Watermelon Salad with Feta
Light and refreshing Spring/Summer Salad.
Ingredients
- 1 Tablespoon kosher salt
- 1/4 teaspoon baking soda
- 1 lb peeled and deveined shrimp
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon white miso
- 1 teaspoon light honey
- 3 Tablespoons extra virgin olive oil (plus a Tablespoon more for the shrimp)
- 2 Tablespoons raw pinenuts
- 1 garlic clove, minced
- freshly ground black pepper
- About 4 cups cubed watermelon (about 1/2 small seedless watermelon)
- 1 large head of red leaf lettuce, washed and torn into small pieces
- About 1/2 cup feta cheese, crumbled
- 2 Tablespoons fresh chiffonade mint (cut in fine shreds)
Procedure
- Preheat oven to 325 degrees F.
- In a medium bowl mix 2 cups of water with 1 tablespoon kosher salt and 1/4 teaspoon baking soda. Add the raw shrimp and let soak for 15 minutes to 1 hour in the refrigerator.
- While the shrimp brines, whisk in a small bowl, the vinegar, miso, and honey. Gradually whisk in the oil. Set aside.
- Roast the pine nuts for 4-5 minutes, or until lightly toasted. Remove from oven and set aside.
- Remove Shrimp from brine and drain completely. Coat shrimp with a mixture of olive oil, garlic and pepper. Grill or Broil shrimp for 3-5 minutes until lightly browned. Set aside.
- Place about a cup of torn lettuce on each plate. Add cut watermelon, grilled shrimp, a sprinkle of feta, a sprinkle of pine nuts and pour some dressing over the salad. Garnish with chopped mint. Enjoy!
https://healthyseasonalcooking.wordpress.com
June 11, 2018
Made this tonight with cherry tomatoes and left out (forgot at home) the shrimp, really good!
LikeLike
Really appreciate blogs much like the one you manage. Thanks because I receive good benefits here.
LikeLiked by 1 person