Grilled Watermelon, Avocado, and Shrimp Salad
Recipe GLPRbe9a7010de8a9f
A refreshing summer salad featuring succulent grilled shrimp and caramelized watermelon wedges, combined with creamy avocado, crisp cucumber, and fresh herbs. Dressed with a bright lemon vinaigrette and topped with green onion accents, this dish balances sweet, savory, and citrus flavors in every bite.
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Ingredients
1 lb peeled and deveined shrimp
3 lb watermelon, cut into 2-inch wedges
3 spring onions, trimmed
2 avocados, peeled, pitted, and cut into 1/2-inch wedges
5 tbsp olive oil
Kosher salt to taste
Freshly ground black pepper to taste
2 lemons, zested and juiced
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 English cucumber, cut into 1/2-inch pieces
Directions
Preheat a grill or grill pan to medium-high heat. Pat the shrimp dry and season generously with kosher salt and black pepper on both sides.
Arrange the watermelon wedges on the grill grates in a single layer. Grill for 2-3 minutes per side until light grill marks appear and the flesh begins to soften slightly. Transfer to a cutting board and let cool for a few minutes, then cut the grilled watermelon into bite-sized chunks.
Place the seasoned shrimp directly on the grill. Cook for 2-3 minutes per side until the shrimp turn opaque and reach an internal temperature of 145°F. Transfer to a plate and set aside.
In a small bowl, whisk together the lemon zest, lemon juice, and olive oil. Season the vinaigrette with salt and pepper to taste.
Slice the green parts of the spring onions thinly and set aside. Cut the white parts into 2-inch lengths.
In a large serving bowl, combine the grilled watermelon chunks, cucumber pieces, avocado wedges, and white parts of the spring onions. Pour the lemon vinaigrette over the salad and gently toss to combine.
Top the salad with the grilled shrimp, fresh basil leaves, fresh mint leaves, and the sliced green spring onion parts. Serve immediately.
