Green Goddess Salad with Grilled Shrimp

Why This Is Strictly Keto

The dressing that makes this salad “green goddess” is just blended fresh herbs, mayonnaise, sour cream, lemon and garlic — no sugar, no thickeners. Piled onto crisp romaine with grilled shrimp, bacon, avocado, tomatoes and a hard-boiled egg, it’s a full meal built entirely from whole foods.

Ingredients

Green Goddess Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup fresh parsley
• 2 tablespoons fresh chives
• 1 tablespoon fresh tarragon
• 1 tablespoon lemon juice
• 1 clove garlic
• Salt and pepper, to taste

Salad

• 1 lb shrimp, peeled and deveined
• 1 tablespoon blackened seasoning
• 6 cups romaine lettuce, chopped
• 4 slices bacon, cooked and crumbled
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 2 hard-boiled eggs, halved
• 1/4 cup crumbled cotija cheese

Instructions

1. Make the dressing: Blend the mayonnaise, sour cream, parsley, chives, tarragon, lemon juice and garlic in a food processor until mostly smooth with small flecks of herb. Season with salt and pepper.

2. Season the shrimp: Toss the shrimp with blackened seasoning.

3. Grill or sear: Cook the shrimp in a hot skillet or on a grill for about 2 minutes per side, until opaque and lightly charred.

4. Assemble: Divide the romaine among plates or bowls. Top with bacon, avocado, cherry tomatoes, red onion, hard-boiled egg halves and cotija.

5. Finish: Arrange the shrimp on top and drizzle generously with the green goddess dressing.

Nutritional Info (per serving, approximate)

Tips

• Make the dressing ahead — the flavor deepens after an hour in the fridge.
• Blackened seasoning can be swapped for a simple salt, pepper and garlic powder rub.
• Leftover dressing keeps about 4 days refrigerated and is great on grilled chicken too.