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Bariatric Summer Shrimp Salad with Watermelon Champagne Vinaigrette (Light & Low-Calorie)

Bariatric Summer Shrimp Salad with Watermelon Champagne Vinaigrette (Light & Low-Calorie) Recipe

Allan
This Bariatric Summer Shrimp Salad with Watermelon Champagne Vinaigrette is a bright, protein-forward summer plate that balances juicy shrimp, crisp greens, and a lightly sweet, tangy vinaigrette. It’s designed to meet bariatric nutrition priorities — high protein, moderate healthy fats, and low net carbs — while tasting like a celebratory dish. Ideal for busy weeknights or weekend gatherings where everyone wants flavor without excess.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer, Light Dinner, lunch
Cuisine Bariatric, Modern American, Summer
Servings 4
Calories 260 kcal

Ingredients
  

  • 1 lb large shrimp peeled & deveined
  • 6 cups mixed baby greens
  • 1 cup cucumber diced
  • 1/2 avocado sliced
  • 2 tbsp toasted pumpkin seeds
  • 2 tbsp crumbled feta optional
  • 1 cup seedless watermelon cubed
  • 2 tbsp champagne vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • Salt & pepper to taste
  • 1 tsp erythritol optional

Instructions
 

  • Season shrimp with salt, pepper, smoked paprika. Sear 1.5–2 minutes per side in 1 tsp olive oil; set aside.
  • Blend watermelon, champagne vinegar, olive oil, mustard, garlic, and sweetener until smooth; season.
  • Toss greens and cucumber with 2–3 tbsp vinaigrette. Top with shrimp, avocado, pumpkin seeds, and feta. Serve leftover dressing on the side.