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 Directions 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!