Shrimp, Watermelon, and California Avocado Salad (sonoma diet)

By BClover

The bright flavors of lime and cilantro complement the mild flavor of watermelon and the richness of avocado. Hass avocados, the most common variety consumed worldwide, are actually native to California. California avocados are known for their exceptional flavor, adding a delicious, creamy texture and beautiful color to many dishes.

Start to Finish: 20 minutes
Yield: 4 servings

Ingredients

• 2 cups arugula
• 1/2 cup Simple Spicy Lime Cilantro Vinaigrette (see below)
• 1 pound shrimp, cooked
• 4 cups watermelon, cut in 1-inch cubes
• 1/4 cup red onion, sliced thing and rinsed
• 1 tablespoon cilantro
• 2 California avocados, cut in 1/2-inch pieces
• Salt and pepper to taste

Preparation

Step 1

Toss arugula with salt, pepper, and 1/4 cup of the vinaigrette.
Combine shrimp, watermelon, red onion, and cilantro in a large bowl. Gently toss. Add avocado and the rest of the vinaigrette. Toss just to mix, being careful not to mash the avocados. Place on top of the arugula.

Culinary Note: For a quick and easy meal, use thawed frozen cooked shrimp.

Variations

Replace watermelon with oranges or grapefruit during the winter.
Replace watermelon with mango.
Add 1/2 cup sliced radishes.


Simple Spicy Lime Cilantro Vinaigrette

Start to Finish: 10 minutes
Yield: 1/2 cup, 4 servings

Ingredients:
1/4 cup lime juice
1/4 teaspoon garlic, chopped
1 tablespoon cilantro, chopped
1/4 teaspoon chipotle in adobo sauce, chopped
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Instructions
Combine to mix well.

Nutrition Facts per Serving: 125 calories, 0 g protein, 14 g total fat (2 g sat), 1.5 g carbohydrate, 0 g fiber, 0 mg sodium