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Mexican Cobb Salad – What’s Gaby Cooking

My love for salads runs deep. So does my love for all things Mexican food. So it probably comes as no surprise that this Mexican Cobb Salad is near and dear to my heart!

Mexican Cobb Salad from www.whatsgabycooking.com (@whatsgabycookin)

Loaded with shredded romaine lettuce, freshly grated cheese, black beans, corn, guacamole, pico and spicy shrimp – it’s one of those complete meal salads that you’ll absolutely adore! Plus it’s healthy!! Well, for the most part, unless you sometimes pull a “gaby” and eat it with tortilla chips. Then the health factor kinda flies out the wind. #sorrynotsorry I’m just being honest 🙂

You can serve it up with cilantro vinaigrette if you want too! I find that between the pico and the guac, I don’t need an extra dressing… but I’m just covering your basis cause I love ya!

Mexican Cobb Salad from www.whatsgabycooking.com (@whatsgabycookin)

Mexican Cobb Salad


    For the Salad

  • 2-3 heads Romaine Lettuce, shredded
  • ½ cup freshly grated Monterey jack cheese
  • 1 cup Black Beans
  • 1 cup Corn
  • 1 recipe Guacamole
  • 1 recipe Pico de Gallo
  • For the Spicy Shrimp

  • 1/2 lb medium shrimp, peeled and de-veined
  • 1 lemon, juiced
  • 1 teaspoons red pepper flakes
  • ½ teaspoon garlic powder
  • kosher salt and freshly cracked black pepper
  • olive oil for drizzling


    For the Spicy Shrimp

  1. Combine the shrimp with the lemon juice, red pepper flakes, garlic powder, salt and pepper. Toss to combine. Heat a large skillet over high heat with a drizzle of olive oil. Add shrimp and sauté until pink and fully cooked. Remove and set aside.
  2. On a large platter combine the romaine, cheese, black beans, corn, guacamole, pico and shrimp. Garnish with cilantro leaves and serve.



Photo by Matt Armendariz / Food Styling by Adam Pearson / Styling by Stephanie Hanes / Recipe from What’s Gaby Cooking

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