Summer Shrimp Salad

Philippa Brathwaite
Serves 6 Hands-On Time: 20m Total Time: 30m

Ingredients

  • 1 pound frozen, fully cooked medium shrimp, thawed
  • 1 medium red onion, thinly sliced
  • 4 cups watermelon, roughly chopped
  • 2 jalapenos, seeded and finely chopped
  • 2 avocados, roughly chopped
  • juice of 1 lime
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh cilantro leaves, roughly chopped

Directions

  1. In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.
  2. In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss.
  3. Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.
By Frances Boswell,  July 2006

Quick Tip

Kosher salt enhances the flavor of foods rather than making them salty.

Nutritional Information

  • Per Serving
  • Calories 333Calories From Fat 49
  • Fat  18g
  • Sat Fat  3g
  • Cholesterol  0mg
  • Sodium  599mg
  • Carbohydrate  30g
  • Fiber  7g
  • Sugar  11g
  • Protein  16g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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