Shrimp Cobb Salad with Lemon Garlic Vinaigrette {Paleo, Whole30}



  • 2 tbsp fresh lemon juice
  • 1 tsp spicy brown mustard
  • 3 cloves garlic minced
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 1/4 cup olive oil (use one you like the flavor of since it will come through!


  • 1 lb shrimp peeled and deveined
  • Primal palate sea food seasoning OR salt and pepper to season shrimp
  • 1 tbsp organic coconut oil or rendered bacon fat to brush on grill or grill pan
  • 6-8 slices nitrate free bacon cooked and crumbled (use sugar free for Whole30)
  • 3 large eggs soft boiled (see instructions)
  • 3/4 cup cherry tomatoes halved
  • 1 ripe avocado
  • 5 oz container baby spinach or your favorite salad greens
  • Thinly sliced chives or scallions for garnish



  1. Place all ingredients in a tall narrow container and blend with an immersion blender.
  2. Alternatively, you can use a regular blender (or hand whisk) to combine all ingredients EXCEPT the oil, and then slowly stream in the oil while continuing to blend. The consistency should be somewhat thick and the color creamy.
  3. Have all ingredients ready to go (including cooked and crumbled bacon, before beginning)

soft boil your eggs:

  1. Bring a pot of water to boiling and prepare a bowl of ice water for after eggs cook. Carefully lower each egg into water.
  2. Boil eggs 6 minutes, adjusting heat to keep water at a medium boil.
  3. Get full recipe==>>