Shrimp Cobb Salad with Avocado and Blue Cheese
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Ingredients
- 400 g cooked king prawns
- 4 eggs
- 80 g blue cheese
- 200 g cherry tomatoes, halved
- 1 avocado
- 1 romaine lettuce
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
Nutrition (per serving)
- Calories
- 460 kcal
- Protein
- 34.3 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.8 g
- Fat
- 31.9 g
- of which saturates
- 9 g
- Fibre
- 5.6 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8-9 minutes until hard-boiled, then cool, peel and quarter.
- 2
Warm the cooked king prawns in a little olive oil in a pan for 2-3 minutes.
- 3
Whisk the red wine vinegar, olive oil and dijon mustard to make the dressing.
- 4
Tear the romaine lettuce onto a large platter and arrange the prawns, eggs, blue cheese, cherry tomatoes and avocado in rows on top.
- 5
Drizzle with the dressing and serve.
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