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Shrimp Cobb salad Fresh Lemon Chive Salad Dressing

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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(Corn is not Keto), 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.⁠

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