Ingredients:⠀⠀
- 1.5 lbs. large shrimp, peeled and deveined⠀⠀
- 1 Tbsp avocado oil⠀⠀
- 4 boiled eggs cooked and peeled⠀⠀
- 6 slices of cooked nitrate-free bacon, diced ⠀⠀
- 1 cup of organic corn kernels, either fresh or frozen - thawed⠀⠀
- 1 large avocado, diced⠀⠀
- 1/2 cup crumbed cheese of choice, feta or blue cheese are both great on this⠀⠀
- 6 packed cups chopped romaine lettuce⠀⠀
⠀⠀
Fresh Lemon-Chive Salad Dressing:⠀⠀
- 1/3 cup plain Greek yogurt⠀⠀
- 1/2 fresh lemon, juiced⠀⠀
- 1 fresh garlic clove⠀⠀
- 4 fresh chives⠀⠀
- sea salt and freshly ground pepper, to taste⠀⠀
⠀⠀
Instructions:⠀⠀
In a blender or food processor, pulse all Salad Dressing ingredients until creamy. ⠀⠀
Taste, adjust seasonings to your liking.⠀⠀
Cover, and refrigerate until ready to use.⠀⠀
⠀⠀
Heat 1 Tbsp of oil in a large skillet over med-high heat; Add in shrimp and cook for about 4-5 minutes or until pink and just cooked through. Season with sea salt and freshly ground black pepper, then set aside.⠀⠀
⠀⠀
Arrange all salad ingredients on a platter or a large salad bowl nicely as shown, and when ready to serve, drizzle with dressing and gently toss to combine.⠀⠀
⠀⠀
Enjoy!⠀⠀
