Mexican Shrimp Cobb Salad

By swwbsw1002

Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
Sodium: 588 mg

Ingredients

• For the Shrimp:
• 16 oz cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 tbsp 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 (I used Trader Joe's frozen roasted corn)
• 2 tbsp red onion, divided
• 2 tbsp cilantro, chopped
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 cups diced tomatoes
• 1 ripe hass avocado, diced
• 1 cup reduced fat Sargento Mexican Blend shredded cheese
• Creamy Cilantro Tomatillo Dressing
• 1/2 cup lowfat buttermilk
• 1/4 cup light mayonnaise
• 1/4 cup fat free Greek yogurt
• 1 small jalapeno, seeds removed, leave them in if you want it spicy
• 1/4 cup of fresh cilantro
• 1 tomatillo, husks removed, chopped
• 1 clove garlic
• 1 scallion
• juice of 1/2 lime
• 1/2 tsp dried parsley flakes
• 1/8 tsp cumin
• 1/4 tsp fresh ground pepper
• 1/4 tsp salt

Preparation

Step 1

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

Combine 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.

Dressing:
Combine all ingredients in a blender