Since last week we had the slightly unhealthy Marshmallow Meal Monday, I thought we’d go a little more nutritious this week. When I’m trying to eat healthy I eat a lot of salads. Most of the time this doesn’t bother me much, but it can get a little mundane and repetitive. When I came across this shrimp salad I had to try it because I LOVE shrimp! And it has avocado and bacon. Does it get any better?? My guess is no, because this was just about the best salad I’ve ever had!
The recipe is pretty quick and easy and, of course, super delicious.
4 slices bacon chopped
1 pound shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 teaspoon grated lime zest
3 tablespoons lime juice
½ cup extra-virgin olive oil
¼ cup lightly packed chopped cilantro
1 (3 cups) bunch watercress, thick stems removed or spinach
2 hearts of romaine, thinly sliced (6 cups)
1 pint cherry or grape tomatoes, halved
4 hard cooked eggs, peeled and halved
1 avocado, pitted, peeled, and sliced
Cook bacon in a large skillet for 8-10 minutes (until browned) on medium. Move to paper towels. Remove all but 1 tablespoon fat from the skillet.
Return skillet to medium heat. Season shrimp with salt and pepper. Cook for 3-4 minutes in a single layer, flipping once, until opaque and firm to the touch.
Whisk lime zest, lime juice, oil, and cilantro. Season with salt and pepper. Toss greens with half the dressing.
Top the salad with the shrimp, tomatoes, eggs, avocado, and baon. Serve with remaining dressing.
You don’t actually need watercress. It’s super similar to any other leafy green. I used a mixture of spinach and watercress, but in the future I’ll probably just use spinach. Using more romaine lettuce would substitute nicely as well.
Make sure you have lime juice (and all other ingredients for that matter) before you start. I realized I didn’t and had Justin pick some up on his way home from work!
If you give this a try tag @brooke_tedrick on Instagram and hashtag it #FarmandFashion