Mexican Shrimp Cobb Salad

Hubby absolutely adores cobb salad. He’s been known to order it at restaurants over and over again. It’s no wonder he loves it, with all the eggs, avocado, bacon, and chicken. This Mexican Shrimp Cobb Salad has the same vibe as your standard cobb salad, but it’s kicked up with a few of my favorite flavors.

Cilantro, cumin, and avocado just scream Mexican flavors and they’re very prevalent in this salad. Add in a crispy crunch from the bell peppers and the familiarity of black beans, and you can see why I was drawn to this recipe. I only wish I had made this when we had a grill so I could have grilled the shrimp instead of cooking them on the stovetop.

I made this when we were living in our apartment. Along with a grill, we didn’t have a blender or food processor. So my dressing was a bit chunkier than it would be if I had one of those appliances to make it in. Instead, I just chopped the ingredients and whisked them together.

Hubby and I really enjoyed this salad. Actually, that’s an understatement. We loved it. And it made a HUGE amount of salad. So we were eating leftovers for a few days. For the leftovers, I put the shrimp in one container, the dressing in another, and the rest of the fixins in a third. Then you could nuke the shrimp for a bit to heat it up and stir everything together without dealing with a wilted gross leftover salad.

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