Shrimp Cobb Salad

Makes 4 servings - great for prep!

Ingredients

• 1 lb cooked shrimp, peeled and deveined

• 2 hearts romaine lettuce, chopped

• 3 hard-boiled eggs, chopped

• 1 cup grape tomatoes, halved

• 1 medium avocado, diced

• 1 cup shredded cheddar cheese

• Salad dressing of choice, I made a dijon based salad dressing:

  • ¼ cup white wine vinegar

  • ¼ cup olive oil

  • 1 garlic clove, minced

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp Dijon mustard (recommended for extra flavor and to help emulsify)

Instructions:

Cook the shrimp if needed, then allow to cool slightly. In a small bowl or jar, combine the white wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until well combined. Divide the chopped romaine among four meal prep containers or a large serving bowl. Top with the shrimp, chopped hard-boiled eggs, tomatoes, avocado, and shredded cheese. Store the dressing separately until ready to serve. Drizzle with dressing, toss, and enjoy!

Nutrition | Calories: ~465, Protein: 36g, Carbs: 9g, Fat: 33g, Fiber: 4g