Shrimp Cobb Salad with Dijon Dressing

Reviews (5) |

In this delightful twist on the classic Cobb salad, we’ve swapped chicken for shrimp. This satisfying dish is quick to prepare, taking just 20 minutes, making it ideal for weeknight dinners while still elegant enough to impress guests.

Difficulty:

Easy

Cooking Time:

20 mins

Servings:

Nutrition Profile:

High-Protein, Low-Carb, Lunch, Salad

Nutrition Notes

Avocado: rich in heart-healthy monounsaturated fats, avocados are also packed with fiber, vitamins (like K, C, and E), and potassium, which help support cardiovascular health and maintain healthy cholesterol levels.

Shrimp: is a low-calorie, high-protein seafood that’s rich in essential nutrients like selenium and vitamin B12. It also provides omega-3 fatty acids, supporting heart health and reducing inflammation.

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons white-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt
10 cups mixed greens
12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
1 cup halved cherry tomatoes
1 cup Persian cucumber chunks
2 large hard-boiled eggs, peeled and halved
1 avocado, diced
2 slices cooked bacon, crumbled
¼ cup crumbled blue cheese

Directions

Step 1

Combine oil, vinegar, shallot, mustard, pepper, and salt in a lidded jar. Shake well until mixed.

Step 2

Arrange salad greens on a platter. Drizzle with half of the dressing and toss to coat evenly.

Step 3

Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon, and blue cheese on top of the greens. Drizzle with the remaining dressing.