The Soft Simmer

This salad embodies summer. Juicy watermelon, crisp greens, creamy avocado, and succulent shrimp are brought together with a fresh lemon vinaigrette. This salad takes minimal prep work and comes together quickly, but packs a ton of flavor in each bite. 

I used to be a waitress at a little surf shack on the bay. For staff meal at the end of each shift, we could order off a certain portion of the menu. Watermelon feta salad was often my go to. When I stopped working there and moved states, I found myself craving this salad whenever summer rolled around. 

This salad is easy to make, making it perfect for lazy summer days spent in the sun. I make the shrimp “peel and eat” style for this, especially when I can’t fathom standing over a hot grill in this heat. Simply boil a large pot of water, seasoned with your favorite combination of spices. Once the water is boiling, add your shrimp, skin and all, and cook for about 5-7 minutes, until shrimp is pink. 

Since the shrimp is the only ingredient for this salad that needs to be cooked, the rest of the salad can be prepared during the shrimp’s cook time. 

I usually buy precut watermelon because my husband and I would not be able to finish a whole watermelon ourselves. If you have a whole watermelon at home, set aside about 6 slices per person for this dish. 

Crumbled feta adds a great texture and flavor in juxtaposition with the watermelon. Avocado also adds another textural element while being packed with plenty of nutrients and healthy fats. 

The lemon vinaigrette is easy to whip up. Simply add the olive oil, red wine vinegar, lemon juice, Dijon mustard, and dill weed to a glass container and whisk to combine! Make sure to shake/mix thoroughly before adding to the salad so the oil and vinegar do not separate. 

I like to serve this is dish in low salad bowls. In each bowl, layer spinach greens first, then add about 6 watermelon cubes, half an avocado, about 1/4 cup feta cheese crumbles. 

Once the shrimp is ready and has cooled down a bit, peel off the shell and add about 8 to each salad. Drizzle the dressing overtop and you are ready to go! 

This salad gives off summer vibes with every bite. Juicy watermelon is paired with savory feta and succulent shrimp seasoned with Old Bay. This dish is incredibly easy to put together making the perfect dish to pair with a lazy summer day.

Watermelon and Feta Salad

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 2 lb large shrimp, uncooked and shelled (~8 pieces per person)
• ½ tsp salt
• 2 tbsp old bay seasoning
• 1 tsp cumin
• 2 cloves garlic roughly chopped, 1 clove minced
• 9 oz spinach
• 1 ¼ lb watermelon, cubed
• 4 oz feta cheese crumbles
• 2 avocados, peeled and cubed
• ¼ cup olive oil
• ¼ red wine vinegar
• 2 tbsp lemon juice
• 2 tbsp dijon mustard
• ¼ tsp dill weed

Directions:

1. Fill a large saucepan with water. Season it with salt, old bay seasoning, cumin, and 2 cloves of garlic that are roughly chopped. Bring water to a boil, then reduce to a simmer and add in the shrimp. Cook for about 5-7 minutes. Shrimp should be pink and one or two will start to float to the top. Set aside.
2. While the shrimp is cooking, prep the salad. To salad bowls, add spinach as your base, then watermelon cubes, avocado cubes, and feta cheese crumbles.
3. Prepare your dressing by adding olive oil, red wine vinegar, lemon juice, dijon mustard, 1 clove garlic minced, and dill weed to a glass jar. Whisk to combine. 
4. Once shrimp is fully cooked and has cooled some, peel it and add to the salad. Top with the lemon vinaigrette dressing and enjoy!