Shrimp cobb salad in a jar
This quintessential summer salad is amped up with fresh shrimp and Feta Cheese. Served in a jar for portability or plated for a feast.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Cilantro dressing 1 cup loosely packed cilantro, stems removed 1 lime, juiced 1 jalapeño pepper, cut in half, seeds removed 2 cloves garlic, peeled pinch of sea salt and freshly ground black pepper, to taste 2 tbsp | 30 mL olive oil 2 tbsp | 30 mL apple cider vinegar Salad 1/2 avocado, peeled and cubed 1/3 cup cherry tomatoes (approx. 9), cut into halves 1/4 cup red onion (approx. 1/2 small onion), chopped 1/4 cup cucumber (approx. 1 mini cucumber), chopped 1 small handful romaine lettuce, chopped 2 eggs, hard boiled, peeled, and chopped 6 slices bacon, cooked until crisp, and chopped 6 – 8 medium shrimp, peeled, deveined, and cooked 1/4 cup | 46 g Tre Stelle® Feta, crumbled 2 – 26 oz mason jars with lids
To make the cilantro dressing, combine cilantro, lime juice, jalapeño, and garlic in the bowl of a food processor. Season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified. Set aside or refrigerate until ready to use. Add 2 tablespoons of cilantro dressing to the bottom of each jar. Layer equally with avocado, tomatoes, onion, cucumber, lettuce, eggs, bacon, Feta Cheese, and shrimp. Cover jars with lids and refrigerate until ready to use.