Melissa's Produce
Kiwano, Shrimp & Avocado Kiwano Bowls
Category
Entree
Servings
4 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Melissa's Chef
Whip up these tasty Kiwano bowls in minutes, a tasty & easy snack for your Cinco De Mayo celebration. Plenty of fresh ingredients such as lime, kiwano, and coriander make this Mexican style salad absolutely delicious, and super healthy to boot.
Ingredients
-
2 Kiwano Melons
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1 ripe avocado; peeled, pitted, chopped and drizzled with lime juice
-
1 cup cooked and chopped shrimp
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1/4 cup chopped red onion
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Green or red chile pepper, thinly sliced
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Lime juice
-
Salt
Directions
Cut your Kiwano in halves. Spoon out the pulp of Kiwano to a bowl. Remove any remaining membranes inside the Kiwano using a sharp knife. Drain 1/2 cup of Kiwano pulp using a strainer. Set the hollowed out Kiwano halves aside. (You can use the remaining Kiwano pulp for cocktails, spritzers, smoothies, salsas or just for breakfast the next day.)
In a mixing bowl combine chopped avocado, shrimp, 1/2 cup of Kiwano pulp and onions. Season with salt and lime juice. Toss gently.
Spoon the shrimp filling into each hollowed out Kiwano half. Top with thinly sliced chilli and coriander leaves. Serve immediately.
Filed in:
Avocado,
Bowls,
Ceviche,
Entree,
Hass Avocado,
Kiwano,
Shrimp,
Shrimp & Avocado Kiwano Bowls
