SHRIMP COBB SALAD

 

 

 

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.