HARRISBURG, Pa. — In this week’s Seasonal Servings, avocado is the star ingredient in this spring-like version of a Cobb salad!
Shrimp is paired with the avocado, and gorgonzola is used in place of cheddar or Colby to add a creamy and tangy twist. Lemon helps tie in a yogurt dressing with honey for a little sweetness to balance the flavors!
Shrimp and avocado Cobb salad
Salad
Ingredients
- 1 pound, spring mix (or other greens blend)
- 12 ounces, jumbo shrimp (peeled and deveined, tails removed)
- 2 avocadoes, diced
- 6 ounces, bacon
- 4 hard-boiled eggs
- 8 ounces, tomatoes of choice, halved
- 1 ½ cups, diced cucumber
- 3 ounces, gorgonzola cheese, crumbled
Directions
Cook the bacon until crispy and prepare the hard-boiled eggs if they weren’t prepared beforehand. Roughly chop the bacon and dice the hard-boiled eggs. Prepare the remaining salad ingredients as listed.
Heat one to two tablespoons of olive oil in a pan on medium-high heat. Season the shrimp with salt and pepper. Cook in the pan until done, about two to three minutes per side. Set aside.
Dressing
Ingredients
- 1/3 cup, plain Greek yogurt (about 5 ounces)
- Juice of 1 lemon
- 1 garlic clove, minced
- 4 tablespoons, chives
- 1 tablespoon, honey (or more to taste)
- 2-4 tablespoons, avocado oil
Directions
Mix the Greek yogurt with the lemon juice, chives, honey and garlic. Add two tablespoons of avocado oil and mix. Add an additional tablespoon or two of the oil if you want a thinner dressing.
Assemble the salad ingredients on the lettuce blend, add the dressing, and enjoy!
