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.


Leave a Reply

Your email address will not be published. Required fields are marked *