Southwestern Shrimp Cobb Salad

A delicious main dish salad that perfect for warm weather and uses up a lot of eggs.


1/2 dozen hard boiled eggs – or more if you prefer

1/2 pound of steamed or cooked shrimp, peeled and tails removed, seasoned to taste

Fresh Spring greens, about 1 lb, washed and dried

8 0z cherry tomatoes, sliced in half

1 cucumber, peeled and sliced in half rounds

1 can of corn, rinsed, or 1 cup fresh or frozen corn

1 can of black beans, rinsed

1 jar of sweet corn salsa

1 avocado, cut into chunks

Vinaigrette Dressing

In a very large, wide salad bowl, add all of the greens. Layer cucumber and tomatoes on top, followed by corn, beans, and avocado. Reserve about 1/3 of the jar, then layer the sweet corn salsa over the bowl. Drizzle the vinaigrette over it. Finish with the shrimp and eggs on the very top, salt and pepper to taste, then add the last of the sweet corn salsa to garnish. Enjoy!

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