Recipe: Shrimp, Watermelon and Avocado Salad

SHRIMP, WATERMELON AND AVOCADO SALAD

FOR THE SALAD:
1 pound (500 g) package frozen, cooked shrimp, thawed
4 cups (1 L) coarsely chopped watermelon
1 medium red onion, thinly sliced
1/2 cup (125 mL) fresh coriander leaves
2 jalapeno peppers, seeded, finely chopped (optional)
2 avocados, coarsely chopped
FOR THE DRESSING:
3 tablespoons (45 mL) extra-virgin olive oil
Juice of 1 lime
1 teaspoon (5 mL) honey
3/4 teaspoon (3 mL) kosher or coarse salt
1/4 teaspoon (1 mL) freshly ground pepper

In a large bowl, combine shrimp, watermelon, onion, coriander, jalapenos and avocados; set aside.

In a separate bowl or cup, whisk together the oil, lime juice, honey, salt and pepper.

Pour dressing over salad and toss gently. Set aside for 10 minutes to allow flavors to blend.

Source: Real Simple Cookbook, Meals Made Easy, by Renee Schettler