Shrimp cobb salad
5
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 2 • Difficulté: Facile
Our riff on a traditional Cobb salad features poached spiced shrimp instead of chicken while keeping the blue cheese and hard-boiled egg. Feel free to add any fresh veggies you have on like sliced celery, radishes, or cucumbers. Not a fan of balsamic vinaigrette? Feel free to replace it with a light red wine vinaigrette or lemon vinaigrette.
Ingrédients
Chopped romaine lettuce
4 cup(s)
Easy Cajun Shrimp Boil
2½ cup(s), includes 2 corn pieces
Grape tomatoes
⅔ cup(s), halved
Avocado
½ medium, thinly sliced
Hard boiled egg
1 large, quartered
Reduced fat crumbled blue cheese
2 tbsp(s)
Light balsamic vinaigrette dressing
¼ cup(s)
Instructions
1
In each of 2 large, shallow dishes, arrange 2 cups lettuce. Coarsely chop shrimp and potatoes from Easy Cajun shrimp boil, and cut corn kernels off of cobs; divide evenly between salads. Divide tomatoes, cheese, egg, and avocado evenly between salads. Drizzle each salad with 2 tbsp dressing.
2
Per serving (1 bowl)
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