I kinda feel like I should apologize for all the salad recipes lately. But when I look back at the recipes, I feel like I should make them all again! I guess it’s a side effect of super hot summer weather. At least it’s a delicious and generally healthy side effect.
I made this salad for my dad and we both loved it. It was light and refreshing and full of flavor. It would make a great weeknight meal, especially if you make the creamy cilantro-tomatillo dressing and black bean mixture the night before.
Mexican Shrimp Cobb Salad
For the dressing:
1/2 c. lowfat buttermilk
1/4 c. light mayonnaise
1/4 c. fat free Greek yogurt
1 small jalapeno, seeds partially or entirely removed
1/4 c. of fresh cilantro
1 tomatillo, husks removed, chopped
1 clove garlic
juice of 1/2 lime
1/2 tsp. dried parsley flakes
1/8 tsp. cumin
1/4 tsp. fresh ground pepper
1/4 tsp. salt
For the salad:
16 oz. cooked large shrimp, peeled
chipotle chili powder to taste
1 TBSP lime juice
salt, to taste
6 c. romaine lettuce, shredded
1 (15 oz.) can black beans, rinsed and drained
1 c. corn kernels, fresh or frozen
2 TBSP red onion, divided
2 TBSP cilantro, chopped (I used more for garnish)
juice of 1/2 lime
1 seedless cucumber, diced
2 c. diced tomatoes
1 ripe hass avocado, diced
1 c. reduced-fat Mexican blend shredded cheese
1. To make the dressing, combine all ingredients in a food processor. Can be made and refrigerated up to three days in advance.
2. To prepare the shrimp, rinse and chop into large chunks. Toss with chipotle powder, lime juice, and salt.
3. In a small bowl, combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
4. In a large glass trifle dish or clear bowl, layer the salad ingredients in the following order: lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp.
one year ago: A fantastic celebration, our engagement dinner.