Mexican Shrimp Cobb Salad

By Texaschef11

Ingredients

• For the dressing:
• 1/2 c. lowfat buttermilk
• 1/4 c. light mayonnaise
• 1/4 c. fat free Greek yogurt
• 1 small jalapeno, seeds partially or entirely removed
• 1/4 c. 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
• For the salad:
• 16 oz. cooked large shrimp, peeled
• chipotle chili powder to taste
• 1 TBSP lime juice
• salt, to taste
• 6 c. romaine lettuce, shredded
• 1 (15 oz.) can black beans, rinsed and drained
• 1 c. corn kernels, fresh or frozen
• 2 TBSP red onion, divided
• 2 TBSP cilantro, chopped (I used more for garnish)
• juice of 1/2 lime
• 1 seedless cucumber, diced
• 2 c. diced tomatoes
• 1 ripe hass avocado, diced
• 1 c. reduced-fat Mexican blend shredded cheese

Preparation

Step 1

1. To make the dressing, combine all ingredients in a food processor. Can be made and refrigerated up to three days in advance.

2. To prepare the shrimp, rinse and chop into large chunks. Toss with chipotle powder, lime juice, and salt.

3. In a small bowl, combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

4. In a large glass trifle dish or clear bowl, layer the salad ingredients in the following order: lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp.