SHRIMP, CUCUMBER, AND WATERMELON SALAD

Shrimp, Cucumber, and Watermelon Salad image

A great light shrimp salad for a summer meal

Provided by Wapiti

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
½ medium lemon, zested and juiced
2 pounds shrimp, peeled and deveined
3 tablespoons blackened seasoning, or to taste
2 tablespoons extra-virgin olive oil, or as needed
2 medium cucumbers, peeled
2 cups cubed seedless watermelon
1 medium avocado, cut into 1/2-inch cubes
¼ cup crumbled feta cheese
1 teaspoon black sesame seeds

Steps:

Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
Lightly dredge shrimp in blackened seasoning.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g