INGREDIENTS:
-1/2 c. fresh watermelon
-2 cups cabbage, finely chopped
-1/2 avocado, sliced
-6 oz cooked shrimp, tails removed
-1/2 c. green, red and yellow bell peppers
-1/4 purple onion
-1/2 jicima, cubed
-1 tbsp olive oil
-1 tbsp apple cider vinegar
-1 lime, squeezed
DIRECTIONS:
Simply add all ingredients in a bowl and gently toss with Olive Oil, Vinegar and lime.
Super refreshing and makes for a great Summer Salad! 🙂
Instructions:
Remove rind from watermelon and cut flesh into oblong slices. Cover and refrigerate. Individual Serving: Arrange cabbage leaves to form a cup on serving plate; fill with shredded cabbage. Top with 6 slices red and 3 slices yellow watermelon. Add 1/3 cup pineapple chunks, 1/2 cup shrimp and 1/4 cup peppers. Garnish with edible flower if desired. Serve with 2 ounces dressing.
Servings:
Makes 24 servings; One Serving: Calories-271, Protein-21.2 g, Fat-3.8 g. Carbohydrate-44.1g, Cholesterol-85mg, Fiber-14.3 g, Sodium-141 mg.