Grilled Watermelon, Avocado, and Shrimp Salad
I had recently purchased some watermelon to utilize in a watermelon, avocado and feta cheese appetizer and was wanting use up what I have left from that adventure. Grilling the watermelon and combining with shrimp in the salad sounded like the perfect way of utilizing that juicy melon.
Ingredients
- 1 lb shrimp peeled and deveined
- 3 lb watermelon cut into 2-inch wedges
- 3 green onion (scallion) trimmed, green parts thinly sliced, white parts left whole
- 2 avocado peeled, pitted, and cut into 1⁄2-inch wedges
- 5 tbsp olive oil olive oil
- 2 lemons zested and juiced
- 1/2 cup basil leaves
- 1/2 cup mint leaves
- 1 cucumber english, cut into 1⁄2-inch pieces
- Kosher salt
- black pepper freshly ground
Instructions
- Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions, and avocados with 3 tablespoons of oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-8 minutes for watermelon, and 2-3 minutes for scallions and avocados.
- Season with salt and pepper and transfer to a platter.
- Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl.
- Add spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and cucumber and toss carefully to combine; transfer to a serving platter.
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