Wednesday, August 3, 2011

Mexican Shrimp Cobb Salad

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

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
1 scallion
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.


Pretend Chef said...

I am not complaining about the salad recipes. I can't get enough of them. This one looks amazing and oh so delicious. The layering makes this the perfect presentation for taking in to a potluck. Yummy!

Erika @ ~TiptoeButterfly~ said...

hello YUM and grumbling tummy now

*kiss kiss*
~Tiptoe Butterfly~

ErinsFoodFiles said...

This looks really refreshing and delicious!

Erin said...

Salads are great for summer! This dressing and all the stuff that goes it in, sounds delicious! My husband who doesn't really like salads, might even eat this one!

That Girl said...

It's summer. You never need to apologize for salad recipes in the summer!

Josie said...

That looks really really good, Kelsey! I'm pretty sure I could just drink that dressing. Can't wait to make this soon!

Krystal said...

Don't apologize for the salads....we need them to balance out all the bad stuff we eat! LMAO. Besides, you had me at "Mexican" - everything else I was sold!!! Mmmmm, good!

Becki's Whole Life said...

This looks delish! I love this dressing, it sounds wonderful with a kick!

Annie said...

I'm usually not all that interested in cobb salads, but this looks and sounds awesome to me. Totally trying it. Thanks Kelsey!

Kate@FudgyGoodness said...

This look gorgeous, I love the flavours contained in this dish! Thanks for sharing ;)

Anonymous said...

We here have been on a huge salad kick lately, but have been lacking the inspiration to mix it up. I think this might be the perfect salad to rejuvenate the salad-love here! Looks amazing!