This is a ridiculously easy, no-cook recipe (the ingredients I use are already cooked) that is crispy, fresh, sweet, savory, salty, and anything but boring! This is a great dish to take to a potluck (everyone will be so impressed with you – the beautiful colors of this salad jump out and the presentation with individual wedges is unique and appealing to the eye!). And, regardless of what people might say, yummy-looking food is always more appetizing.
It’s true that other kinds of greens (think: arugula, spinach, chard, etc.) are more nutrition-rich than iceberg lettuce. However, the crunch and crispiness of the iceberg cannot be replicated any other way.
I LOVE this salad, and my friends have enjoyed it with me. I hope you share this with your loved ones and become your next party’s superstar chef with little effort!
Yields: 12 servings
2 heads of iceberg lettuce
~1lb cooked shrimp (peeled)
2 ripe avocados, cubed
6 slices of crispy, cooked bacon, crumbled (I prefer thick-cut)
1/2 cup of either finely sliced red onion or finely diced red onion
1 cup of thinly sliced strawberries
Kosher salt, to taste
freshly cracked black pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon of lemon zest
Salad dressing of your choice
Optional: Sliced, toasted almonds
Wash and dry the heads of lettuce. Remove the outer layer of lettuce. Split each head in half through the ‘root’. Then cut each half into three wedges. Each head of lettuce will yield 6 wedges.
Skewer the shrimp and avocado, alternating if desired for better presentation, and spike each wedge with your loaded toothpick.
Top each wedge with the bacon, red onion, strawberry slices. Sprinkle the salt, pepper, lemon juice, and lemon zest evenly over all 12 wedges.
Drizzle the dressing of your choice (blue cheese dressing or poppy seed dressing are my favorites!) and enjoy! 🙂