Shrimp Cobb Salad with Cilantro Lime Vinaigrette
A vibrant and nutritious salad combining shrimp, mixed greens, and a zesty cilantro lime vinaigrette, perfect for a healthy dinner.
Ingredients
For the Salad
- 1 lb shrimp, peeled and deveined
- 6 cups mixed greens (romaine, arugula, spinach)
- 2 avocados, sliced
- 4 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- ½ cup cooked turkey bacon, crumbled
- ½ cup blue cheese or feta crumbles
For the Vinaigrette
- ¼ cup fresh lime juice
- ½ cup olive oil
- 2 tbsp chopped fresh cilantro
- 1 tsp honey or agave
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Cooking Shrimp
- Toss shrimp with olive oil, lime juice, salt, and pepper. Grill or sauté for 2-3 minutes per side until pink and slightly charred.
Preparing Salad Base
- Arrange the mixed greens on a large platter or bowl.
Adding Toppings
- Layer sliced avocados, hard-boiled eggs, halved cherry tomatoes, crumbled turkey bacon, and cheese neatly over the greens.
Making Vinaigrette
- In a bowl, whisk together lime juice, olive oil, cilantro, honey, minced garlic, salt, and pepper until emulsified.
Assembling the Salad
- Place the cooked shrimp on top of the salad. Drizzle the vinaigrette just before serving.
Serving
- Present the salad as a composed dish or toss lightly for a mixed version.
Notes
For best flavor, keep the vinaigrette separate until ready to serve to prevent wilting of the greens. Store any leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 6gSodium: 600mgFiber: 8gSugar: 2g