Serve this bright salad in lettuce wraps for a quick and delicious lunch or dinner.
Watermelon-Shrimp Avocado Salad
Yields: 4-6 servings
Ingredients
- 1 pound peeled and deveined large cooked shrimp
- 1 cup diced seedless watermelon
- ½ cup coarsely chopped avocado
- ¼ cup chopped fresh cilantro
- 2 tablespoons minced red onion, rinsed and drained
- 2 teaspoons chopped seeded serrano pepper
- 2 tablespoons olive oil
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cumin
- 12 butter lettuce leaves
- ¼ cup crumbled queso fresco
Instructions
- In a medium bowl, gently toss together shrimp, watermelon, avocado, cilantro, onion, serrano, oil, lime zest and juice, salt, and cumin. Arrange lettuce leaves on serving plates. Spoon shrimp mixture onto leaves, and sprinkle with queso fresco. Serve immediately.
