Lunch

Chopped Salad with Shrimp, Blue Cheese and Bacon

Crispy bacon and garlicky shrimp tumble over buttery lettuce with sweet grilled corn, juicy tomatoes, and creamy avocado. Tangy blue cheese melts into the savory bacon juices for a rich, satisfying bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chopped Salad with Shrimp, Blue Cheese and Bacon
Total
30 min
Prep
20 min
Cook
10 min
Serves
2

Nutrition per Serving

Calories
368
Protein
35g
Carbs
15g
Fat
19g
Fiber
4g
Sugar
3g
Sodium
590mg

Ingredients

  • 4 slices center cut bacon (chopped)
  • 1/2 lb peeled and deveined shrimp
  • 2 clove garlic (minced)
  • 4 oz butter lettuce (chopped)
  • 1 small corn on the cobb (grilled or roasted)
  • 1 oz blue cheese or gorgonzola
  • 1/2 cup halved cherry tomatoes
  • 2 oz diced avocado (1 half small haas)
  • 2 tsp olive oil
  • kosher salt and black pepper (to taste)

Instructions

  1. Heat a skillet over medium heat and add the bacon. Cook until crisp and the fat is rendered.
  2. Transfer the bacon to a paper towel using a slottted spoon.
  3. Remove all but 1 teaspoon of the bacon grease and discard the rest.
  4. Add the shrimp and garlic to the skillet and cook 3 minutes, until opaque. Remove and chop into bite sized pieces.
  5. To assemble the salad divide between 2 plates or toss everything together in a large bowl.
  6. Serve right away, drizzled with 1 teaspoon olive oil, salt and pepper over each salad.