Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
10-12 cooked shrimp shelled and deveined
1/4 tsp garlic powder
Salt & Pepper to taste
4 c spring salad mix
10 seedless watermelon balls
2 tbsp crumbled goat cheese
2 tbsp pepitas
champagne vinaigrette dressing
3 tbsp champagne vinegar
2 tbsp olive oil extra-virgin
1 tsp Honey Dijon mustard
3 tbsp watermelon juice
1/2 tsp garlic minced
1/4 tsp black pepper
10-12 cooked shrimp shelled and deveined
1/4 tsp garlic powder
Salt & Pepper to taste
4 c spring salad mix
10 seedless watermelon balls
2 tbsp crumbled goat cheese
2 tbsp pepitas
champagne vinaigrette dressing
3 tbsp champagne vinegar
2 tbsp olive oil extra-virgin
1 tsp Honey Dijon mustard
3 tbsp watermelon juice
1/2 tsp garlic minced
1/4 tsp black pepper
1. Spray a small skillet liberally with nonstick
cooking spray and heat
it over medium heat for a few minutes.
it over medium heat for a few minutes.
2. If your shrimp is frozen, rinse them in a
colander with cold water.
Season them with garlic powder, salt, and pepper if you don't have
any. Cook for about 2-3 minutes, rotating once in a heated pan. Set them aside and let them cool.
Season them with garlic powder, salt, and pepper if you don't have
any. Cook for about 2-3 minutes, rotating once in a heated pan. Set them aside and let them cool.
3. Combine salad leaves, watermelon, goat cheese,
and pepitas in a
mixing bowl. Toss salad with tongs after adding half of the dressing.
mixing bowl. Toss salad with tongs after adding half of the dressing.
4. Divide the mixture evenly between two plates.
Serve with shrimp on top.
Per
Serving:
Calories: 299 ;Protein: 18.5 g; Fiber: 6.5 g; Net Carbohydrates: 3.5g ;Sugar Alcohol: 4.7g ;Fat: 16.5 g ;Sodium: 291.6 mg; Carbohydrates: 22 g ;Sugar: 1.3 g
Calories: 299 ;Protein: 18.5 g; Fiber: 6.5 g; Net Carbohydrates: 3.5g ;Sugar Alcohol: 4.7g ;Fat: 16.5 g ;Sodium: 291.6 mg; Carbohydrates: 22 g ;Sugar: 1.3 g
