Shrimp Watermelon And Avocado Salad Recipes

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SHRIMP AVOCADO SALAD WITH WATERMELON



Shrimp Avocado Salad with Watermelon image

Shrimp avocado salad with watermelon is so light and refreshing, you'll be eating it all summer. Plus it's on the table in less than 20 minutes - what could be better?

Provided by Taylor Kiser

Number Of Ingredients 11

5 ounces jumbo raw shrimp, peeled and deveined
1 teaspoon olive oil
2 cups watermelon
1 avocado, cubed
1/4 cup feta cheese, crumbled
1 tablespoon fresh mint, thinly sliced
sea salt
2 teaspoons honey
1/2 tablespoon olive oil
1/2 tablespoon fresh lime juice, plus additional for garnish
1/2 tablespoon jalapeno tabasco sauce

Steps:

  • Preheat your grill to medium heat. Toss the shrimp with the oil and sprinkle with a pinch of salt. Grill until opaque and pink, about 1 - 2 minutes per side, maximum. Add into a large bowl. Into the bowl, add the cubed watermelon, avocado, feta cheese and mint and toss together. In a small bowl, whisk together all the dressing ingredients and pour into the salad, mixing well. Add one more squeeze of fresh lime juice on the salad and season to taste with salt. DEVOUR!

Nutrition Facts : Calories 371 calories, Fat 24 g, Carbohydrate 26 g, Fiber 7 g, Protein 15 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 15 g

SHRIMP, WATERMELON AND AVOCADO SALAD



Shrimp, Watermelon and Avocado Salad image

A lovely, refreshing salad for those hot summer days you don't want to cook. Serve with a bagauette and that makes a complete supper! Citrus fruit can be substituted for the watermelon until it is in season and mint for the cilantro

Provided by Abby Girl

Categories     Summer

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb shrimp, cooked
4 cups watermelon, coarsely chopped
1 medium sweet white onion, thinly sliced
1/2 cup cilantro, chopped
2 jalapeno peppers, seeded, finely chopped (optional)
2 avocados, coarsely chopped
1 lime, juice of
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt or 3/4 teaspoon coarse salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
  • In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
  • Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.

Nutrition Facts : Calories 398.5, Fat 26.3, SaturatedFat 3.7, Cholesterol 142.9, Sodium 1089.1, Carbohydrate 27, Fiber 8.4, Sugar 13, Protein 18.9

WATERMELON AND AVOCADO SALAD



Watermelon and Avocado Salad image

Crisp watermelon and creamy avocado combine to make an unusual and appealing salad.

Provided by Martha Stewart

Number Of Ingredients 9

1 small red onion, peeled and very thinly sliced
2 tablespoons red-wine vinegar
2 ripe Hass avocados
Juice of 1 lime
1/4 large watermelon (about 6 pounds)
Juice of 1 orange
2 teaspoons extra-virgin olive oil
1 cup cilantro sprigs, loosely packed
Salt and freshly ground pepper

Steps:

  • In a small bowl, combine onion and vinegar. Marinate, covered, in refrigerator for several hours or overnight.
  • Cut avocados in half; remove pits and skin. Cut into 1-inch chunks and toss with the lime juice. Remove seeds from watermelon and cut into 1 1/2-inch chunks.
  • Toss together watermelon, avocado, orange juice, olive oil, and cilantro sprigs, reserving some sprigs for garnish. Drain onion and add to salad; add salt and pepper to taste. Toss again and garnish with reserved cilantro.

SHRIMP AND AVOCADO SALAD



Shrimp and Avocado Salad image

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 medium ripe avocados, peeled and cut into 1/2-inch pieces
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 cup pico de gallo
1/2 cup Clamato juice, chilled
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper sauce
Dash pepper
Lime wedges, optional

Steps:

  • Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

SHRIMP AVOCADO SALAD



Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

  • Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP AND WATERMELON SALAD



Shrimp and Watermelon Salad image

Categories     Salad     Leafy Green     Sauté     Low Fat     Watermelon     Shrimp     Avocado     Summer     Self

Yield Makes 4 servings

Number Of Ingredients 9

1/4 large watermelon
1 lemon
1 1/2 tbsp extra-virgin olive oil
2 tbsp minced shallots
16 jumbo shrimp, butterflied
2 tsp ground coriander
2 oz watercress
2 oz red leaf lettuce
1 avocado, peeled and cut into 8 slices

Steps:

  • For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.
  • For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.
  • To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Seared Shrimp And Avocado Salad Recipe by Tasty image

Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

½ lb private selection argentine shrimp, frozen
2 tablespoons olive oil
1 garlic, minced
½ teaspoon kosher salt
pepper, to taste
1 teaspoon lemon zest
4 cups mesclun greens
½ cup quinoa, cooked
½ cup cherry tomato, halved
½ cup avocado, diced
¼ cup chickpeas, roasted
2 tablespoons scallions, sliced, white part only
1 tablespoon shallot
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons dijon mustard
kosher salt, to taste
pepper, to taste
½ cup olive oil

Steps:

  • Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
  • In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
  • Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
  • Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
  • To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
  • Enjoy!

Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams

SHRIMP, CUCUMBER, AND WATERMELON SALAD



Shrimp, Cucumber, and Watermelon Salad image

A great light shrimp salad for a summer meal

Provided by Wapiti

Categories     Shrimp Salad

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 teaspoon honey
½ medium lemon, zested and juiced
2 pounds shrimp, peeled and deveined
3 tablespoons blackened seasoning, or to taste
2 tablespoons extra-virgin olive oil, or as needed
2 medium cucumbers, peeled
2 cups cubed seedless watermelon
1 medium avocado, cut into 1/2-inch cubes
¼ cup crumbled feta cheese
1 teaspoon black sesame seeds

Steps:

  • Whisk olive oil, mint, honey, lemon zest, and 1 tablespoon lemon juice together in a small bowl. Set dressing aside.
  • Lightly dredge shrimp in blackened seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Add shrimp in batches and cook until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes on each side.
  • Use a spiralizer to create cucumber "noodles." Divide among 4 bowls. Top each with watermelon, avocado, feta cheese, and shrimp. Drizzle with dressing and sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 18.8 g, Cholesterol 359.7 mg, Fat 30.5 g, Fiber 5.6 g, Protein 42.1 g, SaturatedFat 6.4 g, Sodium 1646.4 mg, Sugar 7.2 g

WATERMELON, PRAWN & AVOCADO SALAD



Watermelon, prawn & avocado salad image

Too hot to cook? This superhealthy salad makes a refreshing light lunch or starter

Provided by Good Food team

Categories     Lunch, Starter

Time 15m

Number Of Ingredients 10

1 small red onion , finely chopped
1 fat garlic clove, crushed
1 small red chilli , finely chopped
juice 1 lime
1 tbsp rice or white wine vinegar
1 tsp caster sugar
watermelon wedge, deseeded and diced
1 avocado , diced
small bunch coriander leaves, chopped
200g cooked tiger prawns , defrosted if frozen

Steps:

  • Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 mins.
  • Add the watermelon, avocado, coriander and prawns, then toss gently to serve.

Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.91 milligram of sodium

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE



Watermelon Salad With Fried Shallots and Fish Sauce image

This simple salad hinges on a classic Southeast Asian flavor combination: sweet-hot-savory. This recipe calls for watermelon, but you could also use pineapple, cantaloupe, green mango or pomelo, or even leftover grilled steak or poached shrimp, as the combination of dressing, herbs and fried shallots can enliven a wide range of flavors. But using a mortar and pestle instead of the food processor and seeking out palm sugar instead of substituting brown sugar is strongly suggested here. The recipe will make more dressing than you need, so feel free to experiment after getting used to it.

Provided by J. Kenji López-Alt

Categories     dinner, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

4 medium garlic cloves
2 to 12 fresh Thai bird's-eye chiles (depending on how much heat you enjoy), stems trimmed (see Tip)
3 tablespoons palm sugar (see Tip)
1/4 cup fish sauce
3 tablespoons freshly squeezed lime juice
1/2 cup homemade or store-bought fried shallots
3 pounds seedless watermelon (about 1 small or ¼ large), rind removed, cut into 1-inch chunks
1/2 small red onion, thinly sliced
1 small cucumber, halved lengthwise and cut into ½-inch slices
Large handful of roughly chopped mint leaves
Large handful of roughly chopped cilantro leaves
1/2 cup roughly crushed or chopped roasted peanuts

Steps:

  • Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
  • Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
  • Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Shrimp and Avocado Salad Recipe by Tasty image

Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

1 lb jumbo shrimp
3 limes
salt, to taste
pepper, to taste
1 head romaine lettuce, chopped
½ cup cherry tomato, or grape tomato, halved
⅓ cup fresh cilantro, roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
1 bag blue corn tortilla chips

Steps:

  • In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
  • Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
  • Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
  • In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
  • Toss salad with dressing. Add Shrimp and toss.
  • Add tortilla chips to the sides of the bowls.
  • Enjoy!

Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams

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From addapinch.com


OUR STEAMED SHRIMP AND WATERMELON SALAD PACKS 15% OF YOUR …
Step 2. Stir together shallots, soy sauce, lime juice, and honey in a bowl. Let stand 10 minutes. Whisk in canola and sesame oil. Step 3. Add watermelon, lettuce, spinach, avocado, and 1/4 cup cilantro to shallot mixture; toss to combine. Place salad on a large platter, leaving any remaining dressing in bowl. Add shrimp; shichimi togarashi, if ...
From cookinglight.com


HEALTHY SHRIMP AVOCADO SALAD - BAKE ME SOME SUGAR
2022-04-06 Grab printable recipe card at bottom of the post. Prep tomatoes, onions, avocados, and toss in a bowl. Add in your diced shrimp. In a new bowl make the dressing, and then pour over the veggies. Then drain and rinse chickpeas and mix in.
From bakemesomesugar.com


SHRIMP AVOCADO SALAD RECIPE + WONKYWONDERFUL
2021-07-14 Cut into bite sized pieces. Combine shrimp, avocado, tomatoes and parsley or cilantro. Whisk together olive oil, lime juice, garlic, salt and pepper. Toss shrimp avocado mixture in dressing being careful not to break up the avocados too …
From wonkywonderful.com


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