6 slices Nitrate-free bacon, cooked
1 1/2 lb Shrimp, large
1 Avocado, large
4 Chives, fresh
1 cup Corn, organic kernels
1 Garlic clove, fresh
1/2 Lemon, fresh
6 packed cups Romaine lettuce
4 Eggs, cooked and peeled
Baking & Spices
1 tbsp Avocado oil
1 Sea salt and freshly ground pepper
1/2 cup Crumbed cheese
1/3 cup Greek yogurt, plain
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.