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!⠀