Shrimp Cobb Salad
Need a break from all the comfort food during the quarantine? SAME! This recipe is easy and so fresh. You can also prep your toppings (besides the shrimp) for up to a week in advance for convenience. Any lettuce you have lying around can be used, but my favorite is Boston or butter lettuce. I was craving shrimp but you can substitute with your favorite protein. I love the versatility of salads. Lettuce is like a blank canvas that allows you to play around with different combinations of ingredients. There are so many great flavors in this salad so I dressed it with just olive oil and a squeeze of a lemon, but you can use whatever dressing you like. This just happens to be my spin on a classic, comment below to share how you put your own spin on it!
Ingredients
1 head Boston lettuce
1/2 lb cooked peeled, de-veined shrimp
1 ear of corn, grilled and cut off the cob
1/4 cup crumbled blue cheese
1 Egg, hard boiled and sliced or quartered
2 slices cooked bacon, chopped
1/2 cup cherry tomatoes, halved
1/2 Avocado cut into slices or cubed
Olive oil
Salt and Pepper to taste
Lemon juice
Directions
Chop Lettuce and divide into two bowls
Combine all ingredients, drizzle with olive oil, sqeeze of lemon, and salt and pepper
Toss and enjoy!
Serves 2