PureHeart Shrimp & Spinach Salad

PureHeart Shrimp & Spinach Salad

Garlic, honey, watermelon and yes, shrimp are an amazing combo!


  • 2 Tablespoons White Balsamic Vinegar
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt, divided
  • 1/2 Teaspoon Freshly Ground Black Pepper, divided
  • 1/4 Cup Olive Oil, plus 1 tablespoon for vinaigrette
  • 2 Pounds Jumbo Shrimp, peeled and deveined
  • 2 Cloves Garlic, minced
  • 5 Cups Baby Spinach Leaves
  • 1 Cup Cherry Tomatoes
  • 1 PureHeart Mini Seedless Watermelon, remove rind and cut into 1/4″ thick slices
  • 1 Red Onion, halved and thinly sliced


1. Whisk together white balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Slowly whisk in 1/4 cup olive oil and set aside.

2. Toss shrimp with garlic and 1 tablespoon olive oil. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon ground pepper. Sauté on medium heat for 4-5 minutes or until done.

3. Divide spinach among 5 serving plates; top with cherry tomatoes, PureHeart Watermelon and red onion. Top evenly with shrimp and drizzle with vinaigrette.

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