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salad

 Shrimp Cobb salad + Fresh Lemon





*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.⠀⠀


⠀⠀


Enjoy!

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