Nicole'S Shrimp, Summer Melon, Arugula Salad

Name: Nicole'S Shrimp, Summer Melon, Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large prawns; 1/2 cup white wine vinegar; 2 strips lemon peel; 1 t chili flakes; 1 bay leaf; 1 T sea salt; 6 oz arugula washed and dried; 2 heads Belgian endive sliced crosswise in half inch pieces; 1 shallot minced; 1/2 cantaloupe or other orange fleshed melon, rind and seeds removed; 1/2 cup Marcona almonds chopped; 2 T mint, roughly chopped; 3 T lime juice; 1 t honey; 2/3 cup extra virgin olive oil; salt and pepper

Servings: persons

1 lb large prawns
1/2 cup white wine vinegar
2 strips lemon peel
1 t chili flakes
1 bay leaf
1 T sea salt
6 oz arugula washed and dried
2 heads Belgian endive sliced crosswise in half inch pieces
1 shallot minced
1/2 cantaloupe or other orange fleshed melon, rind and seeds removed
1/2 cup Marcona almonds chopped
2 T mint, roughly chopped
3 T lime juice
1 t honey
2/3 cup extra virgin olive oil
salt and pepper

1
In a medium saucepan, bring 6 cups of water to a boil with the vinegar, lemon peel, bay leaf, chili flakes and salt. Add the prawns and remove from the heat. After 3 minutes, drain and spread prawns out on a platter to cool. When cool enough to handle, peel, devein and reserve.
2
Combine the arugula and Belgian endive in large mixing bowl. Cut the melon into thin slices and cut in half. Add to the salad greens, along with the prawns, almonds and mint.
3
In a small stainless steel bowl, combine the lime juice, honey and shallot. Whisk in the extra virgin olive oil. Season with sea salt and pepper.
4
Pour enough of the dressing over the salad to lighly coat. Gently toss to distribute the dressing. Taste for seasoning and adjust with sea salt and pepper.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb large prawns, 1/2 cup white wine vinegar, 2 strips lemon peel, 1 t chili flakes, and more.

Yes, Nicole'S Shrimp, Summer Melon, Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!