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Mexican Shrimp Cobb Salad (Weight Watchers Friendly)


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Member since 2016

Serves 6 or more | Prep Time 30-40 | Cook Time

Ingredients

For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 T lime juice
salt to taste

For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels
2 T red onion, divided
2 T cilantro, chopped
juice of 1/2 lime
1 small seedless cucumber, diced
2 cups diced tomatoes
1 ripe avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese


Rinse the shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice. Combined drained beans, corn, red onion, cilantro, lime juice, and salt to taste.



In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.



For the Creamy Cilantro Tomatillo dressing, combine the following in a blender:


1/2 cup buttermilk


1/4 cup light mayo


1/4 cup fat free yogurt


1/4 cup fresh cilantro


1 tomatillo, husks removed and chopped


1 clove garlic


1 scallion


juice of 1/2 lime


1/2 tsp parsley


1/8 tsp cumin


1/4 tsp ground black pepper


1/4 tsp salt


Pairs Well With


Notes

This layered-salad recipe comes from author and founder, Gina Homolka, of the website Skinnytaste.com and it is delicious! It is Weight Watchers friendly at 6 points per serving and it is hard to stop at one serving! You can easily substitute chicken for the shrimp if you aren't a seafood lover.

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