I like cobb salads for two main reasons. First, they are loaded with tons of different flavors and textures. Boring salads are the worst. And second, bacon. Because bacon is awesome. I’ve taken the traditional cobb salad and put my own spin on it by adding shrimp, avocado, and a creamy cilantro lemon dressing. Oh yeahhh.
This coastal cobb salad is perfect for a weeknight meal because it comes together really quickly if you cook the proteins (chicken, eggs, bacon, and shrimp) ahead of time. And even if you don’t cook them ahead of time, this recipe is still really simple. It will just take a little more time than what is listed the recipe below.
To make things easier on yourself, try cooking the bacon, then use the same pan for the chicken and then the shrimp. It makes cleanup a breeze. Then just store them in the fridge until you’re ready to assemble your salad.
Short on time and want to make your life really easy? Try buying the proteins precooked. Just make sure they don’t have any questionable additives and/or preservatives. That being said, I do recommend cooking them yourself to get the best and freshest flavors. Speaking of flavors, make sure to lightly season the chicken and shrimp with some salt and pepper before cooking.
This recipe can easily be doubled or tripled (or even quadrupled!) for a crowd. I think this salad is beautiful when served on a big tray and then dished out family style, just like a salade Niçoise.
For the salad dressing, you really don’t need any fancy equipment. Just finely chop the cilantro by hand and then mix in the other dressing ingredients for rustic dressing. For a finer dressing, throw all the ingredients into a food processor or simply blend it up with an immersion blender! I like the immersion blender method. It’s the easiest and has the least amount of cleanup.
I hope you enjoy the recipe!
- ¼ cup paleo mayonnaise
- 3 Tbsp minced cilantro
- 1 Tbsp water
- 2 tsp fresh lemon juice
- Zest of 1 lemon
- ¼ tsp garlic powder
- ½ tsp sea salt
- 6 cups chopped romaine lettuce
- 6 oz cooked shrimp
- 4 oz cooked chicken breast, sliced
- 2 boiled eggs, halved
- ¼ cup crumbled cooked bacon
- 1 avocado, chopped
- 1 cup grape or cherry tomatoes, halved
- ½ cup chopped cilantro
- 1 green onion, sliced
- Mix all ingredients together by hand or blend using an immersion blender or food processor. I recommend using an immersion blender.
- Store under refrigeration until needed.
- Assemble salad on a large platter. Line the platter with romaine lettuce and then arrange the toppings.
- Serve with creamy cilantro lemon dressing.
How did yours turn out? I’d love to hear from you in the comments section below!