Summer Salad

When it's 110 degrees outside it's best to avoid using the oven at dinnertime. At least that's what I've been trying to do so when I found this recipe for a cold summer salad from Real Simple I was super excited to try it. Watermelon and avocados to me are like peanut butter and jelly. The perfect pair. I made this salad last night to accompany our tacos and margaritas. I decided to leave out the onion only because I'm not a huge fan of raw onion. It's super easy and refreshingly light. Enjoy!




Serves 6
Hands-On Time: 20m
Total Time: 30m
Ingredients
1 pound frozen, fully cooked medium shrimp, thawed
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapenos, seeded and finely chopped
2 avocados, roughly chopped
juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped
Directions
In a large bowl, combine the shrimp, onion, watermelon, jalapeños, and avocado.
In a small bowl, whisk together the lime juice, honey, oil, salt, and pepper. Pour the vinaigrette over the salad; toss.
Sprinkle with the cilantro. Set aside for 10 minutes to allow the flavors to meld.