Creative Solutions for Workplace Wellness

Arugula, Grilled Shrimp & Watermelon Salad

By on Sep 6, 2013 in Gluten Free, Lunch on the Go, Vegan + Vegetarian | 0 comments

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1/3 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

1/2 teaspoon salt

freshly cracked pepper, to taste


1 pound raw shrimp ( 26/30 count) peeled and deveined

1 tsp olive oil

2 tsp Cajun Blackened seasoning

wooden skewers



6 cups baby arugula, washed and spun dry

3 cups watermelon, cubed in 3/4 inch pieces

1/4 pound feta cheese, diced

Preheat grill to medium.  Whisk dressing ingredients together and set aside.   Toss shrimp with oil, seasoning and place on grill.  Grill shrimp for 2-3 minutes per side until pink.  Careful, it will cook quickly!

Place arugula and watermelon in large bowl.   Drizzle with vinaigrette ( enough to coat lightly) and toss gently.  Divide between 4 plates.  Divide shrimp and feta between 4 plates and serve immediately.

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Heidi did a great job, she was very knowledgeable and engaged the employees. The feedback has been very positive and the employees learned a lot.

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