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!
