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SHRIMP, WATERMELON, AND AVOGADO SALAD

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SHRIMP, WATERMELON, AND AVOGADO SALAD
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SHRIMP, WATERMELON, AND AVOGADO SALAD

Added by: on Sep 20th, 2010
What better way to cool down in the heat of summer than with a delicious cold salad? Freshly cooked shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. The best news? It only takes a few minutes to prepare.
Rating:
0
Prep Time:
20 min
Cook Time:
10 min
Ready In:
30 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 1 package (1 pound) frozen cooked shrimp, thawed
  • 4 cups watermelon, seeded and roughly chopped
  • 1 medium red onion, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 2 jalapenos, seeded and finely chopped
  • 2 avocados, roughly chopped
  • 1 lime juice
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Nutrition Facts
SHRIMP, WATERMELON, AND AVOGADO SALAD

Servings Per Recipe: 6

Amount Per Serving

Calories: 307

  • Total Fat: 18.1 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 159.7 mg
  • Sodium: 1022.4 mg
  • Total Carbs: 19.4 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 9.5 g
  • Protein: 19.8 g
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Directions:

1

Place the shrimp, watermelon, onion, cilantro, jalapenos, and avocados in a large bowl. In a separate bowl, whisk together the lime juice, honey, oil, salt, and pepper.

2

Pour the vinaigrette over the salad and toss gently. Set aside for 10 minutes before serving to allow the flavors to meld.

3

And the next time, try...

4

Tossing together a winterized version of this kaleidoscopic summery salad. Swap in sections of pink grapefruit for the watermelon cubes, and try mint in place of the cilantro.

Cooks' note:
TIP: Cut down on prep time (not to mention refrigerator-shelf space) by using a "personal-size" watermelon (available in most supermarkets). It weighs only 4 to 6 pounds and contains few, if any, seeds.

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