Sweet + Spicy Shrimp and Melon Salad
Servings: 2 main course or 4 as a side
Perfect for the hottest days of summer, this simple yet fancy cooling salad is light, fresh and hydrating. . . and ever so tasty. No-cook and made in minutes, you'll be sitting in the shade in no time.
Print Recipe
Ingredients
Salad
- 6-8 per person cooked chilled shrimp, preferably shelled and tail-on
- ¾ average cantaloupe, chilled and diced
- 1 long cucumber, chilled and diced
- ½ cup purple onion, scallion, or sweet onion
- 1 large avocado, diced
- 2 cups cilantro, basil, mint, and chives, chopped and lightly packed in any combination or alone
- ¼ - ½ cup Sweet + Spicy Dressing, below
Sweet + Spicy Dressing
- ¼ cup honey
- 2 limes, juiced
- 1 Tbsp. Sriracha, or to taste
- 1 tablespoon olive or vegetable oil
- Salt and pepper to taste
Instructions
- Gently toss all ingredients except avocado in a large bowl. Top the salad with the cubed avocado tucked here and there. (This keeps the avocado from being squished!) Serve.
Sweet + Spicy Dressing
- Place all ingredients in a screwtop jar. Shake until the honey and salt are dissolved. Store any leftovers in the refrigerator for use on other summer fruit-based salads.
Notes
This honey lime vinaigrette-style dressing does not use the proportions typical to a classic French vinaigrette.