If you want a refreshing and delicious salad, you should definitely try this coastal cobb salad. It’s so delicious and great looking too! Check it out.
1 ½ pounds of peeled and deveined raw shrimp.
6 tbsps of olive oil.
1 tbsp of white wine vinegar.
½ tsp of black pepper.
1 ounce of crumbled blue cheese.
1 pt of quartered cherry tomatoes.
2 cups of diced cucumbers.
2 diced ripe avocados.
½ cup of whole pitted kalamata olives.
6 cups of water.
½ cup of sour cream.
¼ cup of buttermilk.
¼ tsp of kosher salt.
2 hearts of chopped romaine lettuce.
2 cups of shredded red cabbage.
2 cups of thinly sliced carrots.
8 quartered hard cooked eggs.
¼ cup of loosely packed fresh flat leaf parsley leaves.
In a large saucepan, bring 6 cups of water to a boil.
Fill a large bowl with ice water.
Now, cook the shrimp in the boiling water for 3 minutes, drain it and place it in the ice water immediately. drain and pat dry with kitchen towels.
In a bowl, mix together the sour cream, olive oil, buttermilk, vinegar, salt and pepper then mix in the blue cheese.
In a 4 quart trifle dish, layer romaine, tomatoes, red cabbage, cucumbers, carrots and avocado and top with the dressing.
Place the shrimp in the center and the eggs and olives around it.
Sprinkle parsley over the top and Voila!
Simple, easy and yummy! When I make this salad, I forget about the main dish, it’s more than enough! Give it a shot, you’ll love it.