Shrimp Cobb Salad

Name: Shrimp Cobb Salad
Total time: 20
Yield: 4
Ingredients: 2 Eggs; 100 g Shrimp; 50 g Lardons; 1.5 Shallots; 200 g Spinach; 150 g Cherry tomatoes; 1 Cucumber; 1 Avocado; 30 g Blue cheese; 1 tbsp Dijon mustard; 3 tbsp Olive oil; 3 tbsp Rice wine vinegar

380 calories

20 minutes

Servings:

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Ingredients

Instructions

Nutrition

2	Eggs
100 g	Shrimp
50 g	Lardons
1.5	Shallots	(finely chopped)
200 g	Spinach
150 g	Cherry tomatoes
1	Cucumber
1	Avocado
30 g	Blue cheese
1 tbsp	Dijon mustard
3 tbsp	Olive oil
3 tbsp	Rice wine vinegar

Slice the shrimp in half lengthwise, and sautee until pink. Meanwhile, hardboil the eggs, halve the cherry tomatoes, finely chop the shallots, and cut the cucumber into small chunks. Place oil, vinegar, shallot, mustard, and some salt and pepper in a lidded jar. Shake until combined.
Mound spinach or salad greens on a platter. Drizzle with half the dressing and toss to coat. Decoratively arrange shrimp, tomatoes, cucumber, egg halves, avocado, bacon and blue cheese on top. Drizzle with the remaining dressing.

Cuisines: North American

Courses: Dinner, Lunch, Salad

Diets: Healthy

Fat: 25g

Saturates: 6g

Sugars: 3g

Protein: 29g

Carbs: 13g

Fiber: 7g

31.7%

Calories

13.1%

Carbs

34.1%

Protein

62.5%

Fat

28%

Fiber