Mexican Cobb Salad
Loaded Mexican Cobb Salad with spicy shrimp, guacamole, black beans, and cilantro vinaigrette—fresh, fast, and full of bold Southwest flavor!
Servings: 2 servings
Ingredients
For the Salad
- 3 heads Romaine Lettuce shredded
- ½ cup Monterey jack cheese freshly grated
- 1 cup Black Beans drained and rinsed
- 1 cup fresh corn
- 1 recipe Guacamole
- 1 recipe Pico de Gallo
For the Spicy Shrimp
- ¾ 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
- In a bowl, toss the shrimp with lemon juice, red pepper flakes, garlic powder, salt, and pepper.
- Heat a large skillet over high heat with a drizzle of olive oil. Add the shrimp and sauté for 1–2 minutes per side, until pink and fully cooked. Remove from heat and set aside.
- On a large platter, arrange the romaine, cheese, black beans, corn, guacamole, pico de gallo, and cooked shrimp.
- Drizzle with cilantro vinaigrette, garnish with fresh cilantro, and serve!
Notes
You can either toss this salad or present it on a long platter with each ingredient in a stripe.
Nutrition
Calories: 607kcal | Carbohydrates: 71g | Protein: 64g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 299mg | Sodium: 498mg | Potassium: 3398mg | Fiber: 31g | Sugar: 17g | Vitamin A: 82456IU | Vitamin C: 71mg | Calcium: 672mg | Iron: 13mg