Watermelon, Jicama & Grilled Shrimp Salad

This summer, plus up your sliced watermelon by adding fresh greens, avocado and jicama. Did you know jicama is a root vegetable native to Mexico?  It is crisp and refreshing and is great paired with watermelon. Finish this dish off with pan-seared shrimp and a sweet and tangy basil lime vinaigrette for the perfect summer salad.

Total Cook Time: 30 minutes

Serving Size: 4 people

Calories: 570 cal/serving

• 1 1/4 lb. shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 6 oz. or 8 cups baby kale
• 1 cup jicama, cubed
• 2 cups watermelon, cubed
• 1/2 cup crumbled cotija or feta cheese
• 1 avocado, cubed
• 1 cup Basil Lime Vinaigrette (recipe follows)
• Basil for garnish

Basil Lime Vinaigrette

• 1/2 cup sunflower or olive oil
• 1/4 cup lime juice (about 4 limes)
• 1 Tbsp. honey or agave
• 1/2 cup coarsely chopped fresh basil
• 1 tsp Dijon mustard
• 1 garlic clove minced
• 1/2 tsp salt
• 1/4 tsp pepper

1. In a small bowl mix the shrimp, olive oil, garlic and salt. Marinade for 15 minutes at room temperature.
2. While the shrimp is marinating, in a blender or food processor, combine the oil, lime juice, honey or agave, basil, mustard, garlic, salt and pepper. Blend on medium speed for a 20 seconds.
3. Prepare a skillet on medium high heat. Cook shrimp for 2-3 minutes per side or until the internal temperature reaches 145°.
4. In a large mixing bowl combine the greens and vinaigrette then toss to coat.  Top with watermelon, jicama, avocado, cheese and shrimp.  Garnish with basil.