Grilled Watermelon, Avocado, and Shrimp Salad

Name: Grilled Watermelon, Avocado, and Shrimp Salad
Total time: 30 min
Yield: 6
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

Recipe GLPRbe9a7010de8a9f

Salad

30 min

329 cal

Servings: 6

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

Watermelon, shrimp, and avocado are all reliably stocked at Charlotte chains like Harris Teeter and Food Lion, and the ingredient list runs under $15 for six servings, keeping the per-serving cost under $2.50. The 30-minute time holds up if you buy peeled shrimp; raw peeled shrimp from the seafood counter costs more but saves prep work worth budgeting for weeknights. This is a same-night dish—the avocado and watermelon soften as they sit, and it does not reheat well—so plan to serve it as soon as it's dressed. It lands perfectly for a North Carolina summer when watermelon is peak-season cheap and local shrimp is at its best, making it a strong choice for a weeknight dinner that feels like a meal rather than a salad course.