Every so often, I get absolutely obsessed with a specific food or ingredient: there was a while where everything I made contained garbanzo beans, a period of time when I craved bananas constantly (seriously I even started eating banana flavored candy), a summer devoted entirely to beets…the list goes on. Right now, I’ve got my sights set on two things — avocados and watermelon. Thankfully, the combination of summertime and living in Bushwick allows for almost constant gratification of my current fixation. This simple salad joins both ingredients along with frozen, cooked shrimp (one of my favorite quick-fix-instant-fancy food solutions), a little bit of spice and a little bit of citrus, turning the whole thing into a quick & easy dish that’s perfect this time of year.

Ingredients:
1 pound frozen, fully cooked medium shrimp, thawed
1 medium red onion, halved and thinly sliced
4 cups watermelon, cubed
2 avocados, cubed
1 jalapeno, seeded and finely minced
juice of 1 lemon (or lime)
3 tablespoons olive oil
1/2 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cilantro, roughly chopped

Directions:
In a large bowl, combine the shrimp, onion, watermelon, jalapenos and avocado. In a separate bowl, whisk together the citrus juice, honey, oil, salt and pepper and then pour over the salad. Add the cilantro and toss everything together. Let the salad sit for about 10 minutes before serving to bring out the flavors.