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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
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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.

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