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Shrimp Cobb Salad

Shrimp Cobb Salad

6
Points®
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy
Our riff on a traditional Cobb salad features poached shrimp, instead of chicken, but keeps the blue cheese and hard-boiled egg. Feel free to add any other fresh veggies you have on hand, like sliced celery, radishes, bell peppers, or cucumbers.

Ingredients

Chopped romaine lettuce

4 cup(s), shredded

Easy Cajun Shrimp Boil

2½ cup(s), including 2 corn pieces (search for the recipe in the WW app)

Grape tomatoes

⅔ cup(s), halved

Avocado

½ item(s), medium, thinly sliced

Egg

1 large egg(s), hard-boiled, quartered

Reduced fat crumbled blue cheese

2 Tbsp

Light balsamic dressing

4 Tbsp

Instructions

  1. Arrange the lettuce on a large shallow platter. Remove the tails from the shrimp and coarsely chop the shrimp. Chop the potatoes from the shrimp boil. Cut the kernels off the corn cobs.
  2. Arrange the shrimp, potatoes, corn, tomatoes, avocado, and egg on top of the lettuce. Top with the cheese and drizzle with the dressing.
  3. Serving size: ½ of salad

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