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• 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⠀⠀


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!⠀⠀



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