Description
Perfectly seasoned grilled shrimp with crispy turkey bacon, tomatoes, avocado and soft boiled eggs makes the best healthy, BBQ ready Cobb salad for summer! It’s tossed in an easy lemon garlic vinaigrette with your favorite salad greens for a flavor-packed low carb, Paleo, and Whole30 compliant meal.
Ingredients
Scale
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy brown mustard
- 3 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 lb shrimp, peeled and deveined
- sea salt and black pepper, generous pinches
- 1 tablespoon olive oil or avocado oil
- 8 slices nitrate free turkey bacon, cooked and crumbled
- 3 large eggs, soft boiled
- 3/4 cup cherry tomatoes, halved
- 1 ripe avocado
- 5 oz baby spinach or your favorite salad greens
- chives or scallions, thinly sliced
Instructions
- Dressing: Place all ingredients in a tall narrow container and blend with an immersion blender.
- Soft boil your eggs: Bring a pot of water to boiling, lower eggs into water, boil for 6 minutes, then place in ice water for 2-3 minutes, peel and set aside.
- Grill Shrimp: Heat your grill or grill pan to high heat and brush with coconut oil, sprinkle shrimp with salt and pepper, and cook each side for 2-3 minutes until pink and opaque.
- Assemble Salad: Place greens on the bottom of a serving bowl, arrange tomatoes, turkey bacon, shrimp, and avocado over the top, slice eggs and arrange around salad, then toss with dressing.
Notes
Store the dressing separately and wait to add avocado until just before serving for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner/Lunch
- Method: Grilling
- Cuisine: Keto, Paleo, Whole30
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 423 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 121 mg
Keywords: shrimp cobb salad, healthy summer dinner, low carb, Paleo, Whole30, keto