Best 12 Shrimp Watermelon And Avocado Salad Recipes

SHRIMP AVOCADO SALAD WITH WATERMELON

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!

SHRIMP, WATERMELON AND AVOCADO SALAD

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.

WATERMELON AND AVOCADO SALAD

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

Steps:

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

AVOCADO-SHRIMP SALAD

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.

SHRIMP AVOCADO SALAD

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.

SHRIMP AND WATERMELON SALAD

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

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!

SHRIMP, CUCUMBER, AND WATERMELON SALAD

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.

WATERMELON, PRAWN & AVOCADO SALAD

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.

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE

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

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!