Shrimp Cobb Salad with Avocado Dressing

Shrimp Cobb Salad with Avocado Dressing

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Course Salads
Servings 4



  • 3 cups arugula
  • 2 cups chopped kale ribs removed
  • 1 medium cucumber chopped
  • 1 medium peach pitted and cubed
  • 16 large shrimp peeled and deveined, cooked and chilled
  • 5 slices bacon cooked and chopped
  • 4 eggs hard-boiled and sliced
  • 1 medium red bell pepper de-seeded, de-ribbed and chopped


  • 2 large avocados pitted, peeled and sliced
  • 1/3 cup coconut cream
  • 1/2 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 3 tablespoons Dijon mustard
  • 1 medium lemon juiced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon hot sauce


  • In a large serving bowl, toss together arugula and kale; place chopped cucumber on top, in one section then do the same with the peaches, shrimp, bacon, eggs and bell pepper.
  • Set the bowl aside.
  • In a medium bowl, smash together remaining ingredients (avocados through hot sauce) until smooth; drizzle this mixture over the salad and serve.


DO-AHEAD TIP: Prepare shrimp, bacon and eggs
SERVING SUGGESTION: Add stir-fried yellow squash and snow peas tossed in a little coconut oil and chopped flat leaf parsley.
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