Mexican Shrimp Cobb Salad
Hubby absolutely adores cobb salad. He’s been known to order it at restaurants over and over again. It’s no wonder he loves it, with all the eggs, avocado, bacon, and chicken. This Mexican Shrimp Cobb Salad has the same vibe as your standard cobb salad, but it’s kicked up with a few of my favorite flavors.
Cilantro, cumin, and avocado just scream Mexican flavors and they’re very prevalent in this salad. Add in a crispy crunch from the bell peppers and the familiarity of black beans, and you can see why I was drawn to this recipe. I only wish I had made this when we had a grill so I could have grilled the shrimp instead of cooking them on the stovetop.
I made this when we were living in our apartment. Along with a grill, we didn’t have a blender or food processor. So my dressing was a bit chunkier than it would be if I had one of those appliances to make it in. Instead, I just chopped the ingredients and whisked them together.
Hubby and I really enjoyed this salad. Actually, that’s an understatement. We loved it. And it made a HUGE amount of salad. So we were eating leftovers for a few days. For the leftovers, I put the shrimp in one container, the dressing in another, and the rest of the fixins in a third. Then you could nuke the shrimp for a bit to heat it up and stir everything together without dealing with a wilted gross leftover salad.
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Mexican Shrimp Cobb Salad
Cobb salad gets kicked up with Mexican flavors just in time for Cinco de Mayo
Ingredients:
For the Dressing
1/4 cup lowfat buttermilk
2 Tbsp light mayonnaise
2 Tbsp fat free Greek yogurt
1 small jalapeno, seeds partially or entirely removed
1/4 cup of fresh cilantro
1 tomatillo, husks removed, chopped
2 cloves garlic
1 bunch of green onions, chopped
juice of 1/2 lime
1/4 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt
For the Salad
2 lb cooked large shrimp, peeled
chipotle chili powder to taste
1 Tbsp lime juice
salt, to taste
1 large bunch romaine lettuce, shredded
1 (15 oz.) can black beans, rinsed and drained
1 bell pepper (orange, red, or yellow)
1/2 medium red onion, chopped
2 Tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cup diced tomatoes
1 ripe hass avocado, diced
Directions:
For the Dressing
Combine all ingredients in a food processor. Can be made and refrigerated up to three days in advance.
For the Shrimp
To prepare the shrimp, rinse and chop into large chunks. Toss with chipotle powder, lime juice, and salt.
For the Salad
In a small bowl, combine drained beans, red onion, cilantro, lime juice and salt to taste.
On a large platter (or in a clear trifle bowl), layer the salad ingredients in the following order: lettuce, black bean mixture, cucumber, tomatoes, avocado and shrimp.
Recipe adapted from Apple a Day
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!