Shrimp Cobb Salad
10
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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
2.5 cup(s)
Grape tomatoes
0.666 cup(s)
Avocado
0.5 item(s), medium
Egg(s)
1 large egg(s)
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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