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Toss the shrimp in the olive oil and season with salt and pepper.
For the salad:
Heat the grill to medium-high heat. Once hot, add shrimp to the grill and cook for 2-3 minutes per side, until shrimp are pink and opaque. Let the shrimp cool for 10 minutes while you prepare the dressing and salad.
To make the salad, divide and place the salad leaves among 4 bowls. Top with the avocado, cherry tomatoes, crumbled bacon, onion, and halved (or diced) hard-boiled eggs.
Top salads with shrimp and drizzle with dressing.
Serve immediately.
For the dressing:
To make the dressing, add all the ingredients to a small bowl and beat well until smooth and creamy.
TIPS AND NOTES:
You can use any type of dressing you prefer, but this honey mustard vinaigrette pairs very well with the fresh flavors of this salad.
You can easily make adjustments to this salad by adding or subtracting ingredients depending on your tastes. Roasted corn is a great addition!
To paste the garlic, mince it on a cutting board and then sprinkle it lightly with kosher salt. Use the wide side of your knife to press the garlic against the board, dragging it toward you as you press down. Continue doing this until the garlic is a paste. This will help the garlic melt better into the dressing.
Nutritional information:
Calories: 748 kcal (37%) | Carbohydrates: 28 g (9%) | Protein: 39g (78%) | Fat: 56g (86%) | Saturated fat: 12 g (75%) | Polyunsaturated fats: 7 g | Monounsaturated fats: 32 g | Trans fat: 0.1 g | Cholesterol: 398 mg (133%) | Sodium: 1627 mg (71%) | Potassium: 1313 mg (38%) | Fiber: 8 g (33%) | Sugar: 13 g (14%) | Vitamin A: 1706 IU (34%) | Vitamin C: 48 mg (58%) | Calcium: 149 mg (15%) | Iron: 3 mg (17%)
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