Watermelon and Shrimp Salad

As I mentioned earlier in the week, I am LOVING watermelon right now!  Since I had so much of it, I took advantage of playing around with this yummy recipe from Fine Cooking.  Of course, I changed it up a bit to make this a low calorie, super healthy, and easy meal.♥

Makes 2 servings.


  • 3 tablespoons olive oil
  • 3 teaspoons lemon juice and zest
  • 1 tsp Dijon mustard
  • 1 tsp vinegar
  • 1 tsp sea salt and pepper
  • 8 oz. jumbo shrimp
  • 3 hearts of palm from can
  • 1 tsp minced shallot
  • 6 cups arugula
  • 1/2 cup basil
  • 12 oz watermelon sliced into thin wedges
  • 2 oz crumbled ricotta salata


  1. Marinade shrimp in 1 tablespoon olive oil, 1 tsp lemon juice and zest, 1/2 tsp Dijon mustard and a pinch of sea salt and pepper. Let sit for approx. 10 minutes
  2. Throw shrimp and hearts of palm on skillet and saute until cooked through, about 4 minutes on each side.  Once cooked, slice hearts of palm into 1 inch pieces.
  3. Whisk remaining olive oil, mustard, vinegar, lemon juice and shallot together for your dressing.
  4. Toss arugula and basil with dressing mixture and divide onto two plates.
  5. Add cooked shrimp, hearts of palm and watermelon slices to salad.  Crumble ricotta salata on top.
  6. Enjoy!

Nutritional Information:

Total Calories:  376

Carbs: 21.9; Protein: 31.3; Fat: 18.9; Fiber: 3.7