Who doesn’t love the ease of summer cooking? This recipe for a delicious Shrimp Cobb Salad is sure to make your summer dining a breeze. It’s perfect for a weeknight meal or prepared for friends and family get- together lunch. Once assembled on a platter, this salad looks so appetizing, a visual for the taste buds! A light and delicious honey-orange vinaigrette tops the salad adding an intense amount of flavor. It’s easy to whisk all the dressing ingredients together in a few minutes., and it looks like you have spent hours preparing!
This salad is made of simple fresh ingredients, requires minimal prep and takes just a short time on the grill. It sounds like a winner to us! Loaded with tons of different flavors and textures, this is no boring dish. We substituted the chicken found in a traditional cobb salad with grilled tender shrimp and (there is no surprise here!) we left out the bacon. All of the ingredients found in the Shrimp Cobb Salad are healthy and nutritious, therefore it’s low in calories and cholesterol, but high in protein and heart-healthy fats. Don’t you just love the sound of that?
Wondering what else to have alongside this salad? Nothing! Shrimp Cobb Salad is a meal in itself. It’s filling, yet leaves you without that heavy after-dinner feeling. That leaves room for some dessert, right? Try our recipe for Banana Baklava Nice Cream or Grilled Pineapple with Blueberry Yogurt. Enjoy your perfect summer meal. Kali Orexi!
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Shrimp Cobb Salad
Ingredients
- 15- 18 shrimp peeled and deveined
- 4 cups chopped leaf or romaine lettuce
- 1 ½ cup diced tomato
- 1 ½ cup cucumber diced
- 1 ripe avocado pitted peeled and cubed
- 2 large hard boiled eggs peeled and sliced
- 3 green onions chopped
- 1 cup crumbled feta cheese
- ½ cup extra-virgin olive oil
- 3 tbsp honey
- ¼ cup orange juice
- 1 tsp pepper
- 1 tsp garlic powder
- Juice of ½ lemon
Instructions
- In a small bowl whisk together the olive oil, honey, orange juice, lemon juice and spices. Set aside.
- Spray grill pan with non-stick cooking spray and place on preheated grill.
- Lightly brush shrimp with olive oil, place shrimp in a grill pan and grill 2 minutes per side until shrimp is opaque. Remove from grill and set aside.
- Arrange chopped lettuce on serving platter and continue to add in rows of the tomato, cucumber, avocado, eggs, onions and feta cheese.
- Top the lettuce with the grilled shrimp and drizzle dressing over entire salad.
