Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.
4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon whole-grain Dijon mustard
1 (10-ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges
How to Make It
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.
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I still can't believe this is a "light" recipe! It is so delicious and has become a staple in our diet - especially in the summer time with fresh, ripe corn and avocado. My husband is not a shrimp fan, so I substitute the shrimp with chicken (cut into 1 inch cubes and grilled/sautéed). I was not crazy about the dressing, so I use Paul Newman's Lite Balsamic Vinaigrette instead. My husband just uses some olive oil.
I live in a desert and definitely don't trust fish that isn't fresh - which it never is, when you live in a desert. Plus its stupid expensive out here. But this recipe caught my attention because 1) I love ALL the ingredients, 2) it looked easy, and 3) it looked cool, refreshing and HEALTHY. This was a cinch to make. Easy is an understatement. And it was so good there were no leftovers. Even my teenage boys who have almost never had fish (the live-in-a-desert-where-there-is-no-fresh-fish-thing) chomped it all up. Older son didn't care for the corn with tomatoes. He said, "its weird that they're in a salad together." Pffft. This recipe will become a standard recipe in my home. OMGosh. Super!!!!
This recipe has become one of our "go-to's". Great when you are looking for a lighter, easy meal. We've made it a couple times exactly as it is written, and now that we have done it a few times we find ourselves changing some things up...like subbing black beans for the corn, adding more mustard to the dressing, etc.. A very versatile and summery recipe.
We really love this salad! I made exactly as written, except I doubled the amount of dressing because it felt like we didn't have enough the first time I made it. I think it would be even better with grilled corn. I found the proportions to be just right. The tartness of the dressing was tempered by the salty bacon. I may or may not reduce the amount of lemon juice just a tad next time- I thought it was a little tart at the very end but my husband thought it was perfect.