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Salads

August 11, 2021

Cobb Salad with Shrimp & Honey Mustard

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What is better than a giant salad in summer? I love this salad because it has so many components, and it’s not boring. The honey mustard dressing goes great with every ingredient. I could eat this salad multiple times a week. This recipe would be perfect for meal prep.

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Cobb Salad with Shrimp & Honey Mustard

You can't beat a good cobb salad on a hot day. This version is topped with shrimp, but that can be easily substituted for grilled chicken.

Prep:
15
min
cook:
45
min
total:
60
min
Print It
Author:

Elishah

Ingredients

Salad

  • 8oz salad greens of choice- I used spring mix
  • 12oz bacon
  • 6 eggs
  • 2 avocados, diced
  • 1/4 of a medium red onion, thinly sliced
  • 1 C cherry tomatoes, cut in half
  • 1/2 C crumbled feta (omit if dairy-free)
  • 1 lb. shrimp
  • 1 T avocado oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Honey Mustard Dressing

  • 1 C avocado oil
  • 1/4 C apple cider vinegar
  • 1/2 C stone-ground mustard
  • 1/2 C honey
  • 1 tsp sea salt

‍

Instructions
  1. Preheat the oven to 375 degrees. Lay your bacon on a parchment lined sheet pan in a single layer. Place the sheet pan in the oven and bake for 30-35 minutes. The bacon should be crispy when done.
  2. While the bacon cooks, prepare the honey mustard dressing by combining the avocado oil, apple cider vinegar, stone-ground mustard, honey, and 1 teaspoon of sea salt in a high-speed blender or large jar for the immersion blender and blend until fully combined about 2-3 minutes.
  3. To hard boil your eggs you can either use the Instant Pot method or the stovetop method.
  4. To use the Instant Pot, add 1 cup of water and place the steamer basket to the pot. Arrange the eggs on the steamer basket. Lock the lid in place, make sure the valve is set to sealing, and pressure cook on high for 7 minutes.
  5. For the stovetop method, place your eggs in a pot of boiling water and cook for 10 minutes. For both methods, place the eggs in an ice bath when they are done cooking to cool. When they have cooled off, peel the eggs, slice them in half, and set them aside.
  6. Roughly chop the bacon and set it aside. In a medium sauté pan on medium heat, add 1 tablespoon of avocado oil. Once the oil is hot add the shrimp, onion powder, garlic powder, chili powder, cayenne pepper, and 1/2 teaspoon of sea salt. Cook for 5-7 minutes, stirring occasionally, or until the shrimp is fully cooked.
  7. Assemble the salad by topping the salad greens with crumbled bacon, eggs, tomatoes, avocado, red onion, feta, and shrimp. Serve with the honey mustard dressing.

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Hi, I'm Elishah

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