Mexican Cobb Salad
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!
Servings: 8 servings
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
- ½ 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.
Notes
You can either toss this salad or present it on a long platter with each ingredient in a stripe.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 52mg | Sodium: 94mg | Potassium: 612mg | Fiber: 6g | Sugar: 3g | Vitamin A: 13815IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 2mg