A quick colorful cobb salad made with leftover fridge ingredients for a quick meal or a side anytime.
Servings 6
Prep Time 20 minutesmins
Cook Time 5 minutesmins
Total Time 25 minutesmins
Ingredients
Shrimps
700gramsshrimp (cleaned and deveined)
¼tspsalt
¼tspblack pepper
¼tsppaprika
pinch of chili powder
2clovesgarlic minced
3tbsp olive oil
Salad Vegetables
2headromaine lettuce (washed and dried)
2avocado sliced
350gramscherry tomatoes (halved)
3boiled eggs (quartered)
160gramscorn kernels about 1 cup
Blue Cheese Dressing
1jalapeno (optional)or any spicy pepper
100gramsblue cheese
230gramsmayonnaise1 cup
½cupbuttermilk
5gramsshallots (minced finely)½ tbsp
1tspworchestshire sauce
123gramssour cream½ cup
3tbspvinegar
3tbspolive oil
1tspsalt
½tspblack pepper
Instructions
Blue Cheese Dressing
Place olive oil + vinegar in a mixing bowl. Give it a whisk.
Add in mayonnaise + sour cream + buttermilk + Worcesershire sauce + shallots + salt + pepper, whisk well to combine.
Add in blue cheese, whisk to combine.
Use a pestle and mortar or a small food processor and crush as much or as little of the jalapeno as you like. Add to your dressing and whisk in. Set in fridge.
Shrimp
Into a bowl, add shrimp + 3 tbsp olive oil + salt + pepper + chili powder + paprkia +garlic and mix well.
Heat a skillet on medium-high heat. When it's hot, add half the shrimp in a single layer and cook for about 2 minutes on each side. Repeat with the rest of the shrimp. Set aside (if you want them room temperature) or place them in the fridge while we prepare the salad.
Salad Assembly
Rip your Romaine lettuce into bite-sized peices and place into your salad bowl. Add Some of your salad dressing and mix together using your hands or some tongs.
Add shrimp + cherry tomatoes + corn and toss together (add more dressing if needed)
Arrange sliced avocados + quartered boiled eggs on top. Drizzle on some extra dressing.