My love for salads runs deep. So does my love for all things Mexican food. So it probably comes as no surprise that this Mexican Cobb Salad is near and dear to my heart!
Loaded with shredded romaine lettuce, freshly grated cheese, black beans, corn, guacamole, pico and spicy shrimp – it’s one of those complete meal salads that you’ll absolutely adore! Plus it’s healthy!! Well, for the most part, unless you sometimes pull a “gaby” and eat it with tortilla chips. Then the health factor kinda flies out the wind. #sorrynotsorry I’m just being honest 🙂
You can serve it up with cilantro vinaigrette if you want too! I find that between the pico and the guac, I don’t need an extra dressing… but I’m just covering your basis cause I love ya!
Mexican Cobb Salad
Ingredients
For the Salad
- 2-3 heads Romaine Lettuce shredded
- ½ cup freshly grated Monterey jack cheese
- 1 cup Black Beans
- 1 cup Corn
- 1 recipe Guacamole
- 1 recipe Pico de Gallo
For the Spicy Shrimp
- 1/2 lb medium shrimp peeled and de-veined
- 1 lemon juiced
- 1 teaspoons red pepper flakes
- ½ teaspoon garlic powder
- kosher salt and freshly cracked black pepper
- olive oil for drizzling
Instructions
For the Spicy Shrimp
- Combine the shrimp with the lemon juice, red pepper flakes, garlic powder, salt and pepper. Toss to combine. Heat a large skillet over high heat with a drizzle of olive oil. Add shrimp and sauté until pink and fully cooked. Remove and set aside.
- On a large platter combine the romaine, cheese, black beans, corn, guacamole, pico and shrimp. Garnish with cilantro leaves and serve.
Tried this recipe?tag @whatsgabycookin in your photos
Photo by Matt Armendariz / Food Styling by Adam Pearson / Styling by Stephanie Hanes / Recipe from What’s Gaby Cooking
Now that’s a nice salad!
That a serious salad that I need to make!
Great dinner salad!
STUNNING. This needs to be in my dinner rotation!
omg. we were thinking on the same wave length today 🙂 Awesome salad!!!
It seems to me that the lemon juice would cause the oil to splatter. I think I’d add it afterwards.
Oh man, this looks scrumptious! Serve me up a big bowl, please!!
I think I could eat this everyday! Love the cilantro vinaigrette!
What a gorgeous salad! It looks perfect for the season. Thanks for sharing, Gaby!
Salad perfection!! Want!!
I am in for anything with shrimp. I think I might try it this weekend.
[…] Mexican cobb salad from What’s Gaby cooking looks […]
Made this for supper last night, REALLY good and super easy!
[…] going to make this salad this week for dinner (What’s Gaby […]
[…] obsession with Cobb salads runs deep. We’ve done the California Cobb, the Mexican Cobb, I just submitted my 2nd cookbook proposal which included an entire CHAPTER on Cobbs, and today […]
[…] which immediately kicks me into salad gear. No complaints here when there are recipes like this Mexican Cobb Salad at What’s Gaby Cooking. This recipe couldn’t be easier, especially since I keep frozen […]
[…] May 31: Mexican Cobb Salad […]
This is going to be a new all time favorite!
Delish, can’t wait to try!
Is it possible to have the cilantro dressing recepie !!! Thank you
you got it https://whatsgabycooking.com/cilantro-vinaigrette/
Mexican Cobb Salad serves how many?
6!
Are the corn and beans left at room temp. and not cooked?
correct! raw corn is my fav. and if you prefer the beans warm, be my guest!!