Watermelon & Shrimp Salad
Perfect hot summer days by the pool or served at a BBQ!
- 15 Mins
- 15 Mins
What you need
Method
- Allow the shrimp to drain, pat dry with paper towel, and set aside.
- Remove the watermelon rind, cube into 1” x 1” squares, and set aside.
- Chiffonade the mint leaves. To chiffonade, stack the mint leaves on top of each other and roll them into a tight bundle. Thinly slice the mint into strips.
- Assemble the salad in a large bowl by adding the arugula, watermelon, shrimp, mint and goat cheese. Drizzle with my sweet chili dressing and toss until fully coated.
- Serve immediately.
