Bacon & Shrimp Salad

#autoimmune #bacon #dairyfree #dinner #glutenfree #lunch #salad #seafood #shrimp Feb 16, 2023

Bacon Shrimp Salad

Serves 2

4 cups mixed greens
2 stalks celery, very thinly sliced
1⁄2 cup shredded carrots
1⁄2 cup grapes, halved
1⁄4 cup pitted Kalamata olives
1⁄4 cup "Blue Cheese"/"Ranch" Dressing (recipe below)
1⁄2 lb cooked, cleaned, and chilled medium wild shrimp
1 large avocado, chopped
4 slices cooked AIP-compliant bacon, large- chopped

Divide greens between two serving bowls. Top each with celery, carrots, grapes, and olives.

Drizzle with "Blue Cheese"/"Ranch" Dressing, then top with shrimp, avocado, and bacon.

Ranch Dressing

Makes ~1 1⁄3 cup

1 cup BPA-free, additive-free coconut milk

2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley

1 teaspoon dried dill
1 1⁄2 teaspoons onion powder

1 teaspoon garlic powder
1 1⁄2 teaspoons sea salt

Add all ingredients to a mason jar. Seal with a lid, and shake very well until evenly combined. Store dressing in the fridge for up to 7 days.

When I made this I didn't have the chives or dill and my family thought it tasted more like blue Cheese, so that is why I call this "Blue Cheese/Ranch" Dressing.

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Bacon & Shrimp Salad

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