Gulf Coast Cobb Salad -

Happy 4th of July!

This is the 10th holiday in a row I’ve had to work. I’m not complaining, though. Not only do I get holiday pay (yipee!) but I’m not really a fan of smaller holidays like this one. I’ll soak in the fireworks and patriotism in my drive home tonight—I don’t need a day off to do that. I also always work holidays on Memorial Day and Labor Day. Christmas and Thanksgiving are the only holidays I truly care about.

There’s a great connection between all the people I work with, so I know we’ll make the best of our time today. We typically throw our own little parties with homemade foods, so I’m sure there will be some snacks waiting for me when I get in later today.

In the meantime, I’m overrun with food in my fridge right now. I broke down and Postmated some Thai food last night instead of eating the dinner I brought with me to work (oops) and now I have more than enough food to last me through the week. One little lunch I whipped up this week was this delicate, delicious salad.

I’ve been enjoying different types of Cobb salad a lot lately. I like all the savory ingredients they bring: hard-boiled eggs, bacon, and avocado. I wanted something a bit different so I dreamed up this Coastal-style version.

Lemon-pepper spiced shrimp, fresh bell peppers, roasted seaweed sheet and turkey bacon—that’s a different kind of Cobb salad, right? All the ingredients really go together and give you this cool & fresh salad for lunch.

I whipped together a simple lemon-chive dressing to drizzle on top and it was perfect. This salad is fit for a hot summer day.

Enjoy!

Gulf Coast Cobb Salad

Servings: 4-6
Time: 15 mins
Difficulty: Easy
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Grilled shrimp with fresh bell pepper, avocado, turkey bacon and eggs in a fresh salad perfect for lunch.

Ingredients

1 lb. raw shrimp, peeled and deveined
2 TBS. lemon pepper seasoning
1 TBS. olive oil
1 red bell pepper, diced
1 orange bell pepper, diced
2 avocados, diced
6 strips turkey bacon, cooked and crumbled
5 hard-boiled eggs, sliced
5 sheets roasted seaweed, crumbled
4 cups chopped romaine

For the Lemon-Chive Dressing:

Juice of 1 lemon
1/4 cup mayonnaise
1/4 cup sour cream
4 TBS. chopped fresh chives
Salt & pepper

Directions

Season shrimp with lemon pepper seasoning. Heat oil in a large skillet over medium heat. Saute shrimp until pink, about 3-4 minutes. Remove to a plate and let cool while making the salad.
Start with putting the romaine in a large bowl. Layer the bell pepper in a line, then bacon, avocado, eggs, and shrimp. Crumble seaweed on top.
Make the dressing: whisk together lemon juice, mayo, sour cream, chives, salt and pepper. Drizzle on top of salad and serve.

Step-By-Step Instructions

Season shrimp with lemon pepper seasoning. Heat oil in a large skillet over medium heat.

Saute shrimp until pink, about 3-4 minutes. Remove to a plate and let cool while making the salad.

Start with putting the romaine in a large bowl. Layer the bell pepper in a line, then bacon, avocado, eggs, and shrimp. Crumble seaweed on top.

Make the dressing: whisk together lemon juice, mayo, sour cream, chives, salt and pepper. Drizzle on top of salad and serve.