Cool salad is antidote to summer heat

July 26, 1992|By Charlotte Balcomb Lane | Charlotte Balcomb Lane,Orlando Sentinel

Shrimp and watermelon salad is a low-fat, nutritious combination of baby shrimp, fruit chunks, onions and peppers.

The mixture is drizzled with a yogurt and tarragon dressing before serving. This dish captures the essence of summer, when cool foods are in demand. Look for deep red fruit with glossy black seeds. Miniature watermelons are about the size of basketballs and provide a nice amount of fruit for a family of two. Look for fruit that has dull rather than shiny skin, indicating the fruit is fully ripe and sweet.

Shrimp and watermelon salad

Makes 6 servings.


3 cups watermelon balls, seeded

2 tablespoons fresh lime juice

2 cups frozen baby shrimp, thawed

3 green onions, chopped

1 small yellow or green bell pepper, seeded and diced

1/3 cup pecan pieces

1/4 cup chopped fresh parsley

leaf lettuce


1/2 cup plain low-fat yogurt

1/4 cup light or fat-free mayonnaise

2 tablespoons prepared mustard

1 tablespoon lime or lemon juice

1 clove garlic, crushed through a press

1/2 teaspoon dried tarragon or 4 tablespoons fresh tarragon

1/4 teaspoon salt

Combine watermelon and shrimp. Sprinkle with lime juice. Add onions, pepper, pecans and parsley. Line a bowl or individual serving plates with lettuce and mound salad in the center. Mix dressing. Spoon over salad.

(A 4 1/2 -pound seedless watermelon yields 3 cups of balls, made with the small end of a double-scoop melon baller. Baby shrimp are usually sold cooked. To reheat, drop shrimp in boiling water for less than 1 minute.)

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