Spicy, refreshing, and easy to make! This tangy and sweet salad is also delicious as leftovers the next day. Recipe submitted by Linder Rohr.
For the dressing:
4 packets of True Lime, 1 packet of True Lemon
2 teaspoon freshly grated ginger root
2 teaspoons freshly minced garlic
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon Sriracha hot chili sauce (optional)
16 large frozen cooked shrimp, peeled and deveined (pre-thawed)
3-4 cups diced seedless watermelon
1/4 cup red onion, minced
1/4 cup red pepper, minced
Large handful of fresh minced parsley or mint
1-2 avocados, diced
- Combine dressing ingredients in a small bowl, whisk together and set aside.
- In a large bowl, combine all salad ingredients except avocado. Gently toss 2 tablespoons of dressing in the salad, and save remaining dressing.
- When ready to serve, top with the avocado, and serve with the reserved dressing on the side.
Other variations: Marinade uncooked shrimp in half of the dressing and grill ahead of time. You can also serve this salad on a bed of arugula, or torn butter lettuce for additional health benefits!