Watermelon Strawberry Shrimp Salad

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Watermelon Strawberry Shrimp Salad

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Here is light, refreshing easy-to-make salad for those hot summer days. The heat intensity of the salad can be adjusted by cutting back on the jalapeño. It is best to make fresh and serve when chilled. The shrimp can be jumbo shrimp or tiny shrimp. In either case, a pound of shrimp should do it, creating a serving size of 4 ounces each. Serve as a salad, appetizer or as a main course.


2 cups cubed seedless watermelon

5 large strawberries, stems removed and sliced

1 medium shallot, diced

1 avocado, seeded, peeled and diced

1 jalapeno seeded and finely chopped

¼ cup rice vinegar

Zest of 1 lime

1 lime juiced

3 T sesame seed chile oil

1 T Agave nectar (optional for sweetness)

1 handful of cilantro, chopped

Salt and pepper to taste

Approximately 16 jumbo shrimp, cooked and tails removed

In a large bowl, combine all ingredients. Chill for 1 hour to allow flavors to develop.

Nutrition Information: Calories: 242, Total Fat: 19 grams, Saturated Fat: 3 grams, Trans Fat: 0 grams, Cholesterol: 43 mg, Sodium: 88 mg, Carbohydrate: 14 grams, Fiber: 4 grams, Protein: 8 grams

Diabetic Exchanges: 1 Very Lean Meat, 1 Fruit, 4 Fat

Serves 4.

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