Shrimp Cobb Salad with Lemon-Garlic Vinaigrette
Serves 2–3 | Prep 15 min | Cook 8–10 min
Ingredients:
Shrimp:
- 1 lb peeled,
- 1 tbsp olive oil,
- 1 minced garlic clove,
- salt, pepper,
- optional lemon juice
Salad:
- 5 oz spinach/mixed greens,
- 1 sliced avocado,
- 2 sliced hard-boiled eggs,
- ½ cup halved tomatoes,
- ½ cup corn,
- ¼ cup sliced red onion,
- ¼ cup crumbled cheese,
- 1 tbsp chopped chives
Dressing:
- 3 tbsp olive oil,
- 1 tbsp lemon juice,
- 1 tsp Dijon, 1 minced garlic clove,
- ½ tsp honey,
- salt & pepper
Instructions:
1. Toss shrimp with oil, garlic, salt, and pepper. Cook in a skillet 2–3 minutes per side until pink. Add lemon juice if desired.
2. Whisk dressing ingredients until combined; season to taste.
3. Arrange greens on plates. Top with shrimp, avocado, eggs, tomatoes, corn, onion, cheese, and chives in sections.
4. Drizzle with dressing and serve warm.
Optional: Add croutons, bacon, or swap shrimp for chicken or salmon.