Sally eats shellfish salad by the seashore. Even if your name isn’t Sally, Shrimp Cobb Salad will have you reciting poetry — that’s how good this dish tastes! Your tongue will get all twisted up by the extravagant flavors… savory shrimp, juicy cherry tomatoes, crunchy cucumbers, hearty hard-boiled eggs, creamy avocado, succulent bacon, and extra-tangy crumbled blue cheese. When mixed with refreshing greens and a delicious Dijon mustard vinaigrette, you’re sure to be sold on all of the crazy-good bites found in Shrimp Cobb Salad. Sea?! Sally knows you will love it! (Ha)
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons shallot, finely chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 10 cups mixed greens
- 12 extra-large shrimp, cooked and peeled, halved lengthwise
- 1 cup cherry tomatoes, halved
- 1 cup Persian cucumber, cut into chunks
- 2 large hard-boiled eggs, halved
- 1 avocado, diced
- 2 slices bacon, cooked and crumbled
- 1/4 cup blue cheese, crumbled
Directions
Step 1 –In a large jar with a lid, add the olive oil, the white wine vinegar, the shallot, the Dijon mustard, the black pepper, and the salt.
Step 2 –Tightly close the lid of the jar and shake until combined.
Step 3 –In a large bowl, add the mixed greens.
Step 4 –Drizzle the greens with 1/2 of the dressing and toss to coat.
Step 5 –In a large mound, transfer the tossed mixed greens to a large serving platter.
Step 6 –Arrange the shrimp, the tomatoes, the cucumber, the hard-boiled eggs, the avocado, the bacon crumbles, and the blue cheese crumbles on top of the tossed mixed greens mixture.
Step 7 –Evenly drizzle the remaining dressing mixture over top of the salad mixture.
Step 8 –Serve.
