Photo: Maya Visnyei
Arranging the various elements of this salad on a platter makes for a more kid-friendly presentation than something that's all mixed up. Don't like red onions? They're easy to avoid. Don't like shrimp? Use 2 cups (500 mL) chopped, cooked chicken or turkey instead.
1 tbsp grainy Dijon mustard
1/4 cup freshly squeezed lemon juice
1 tbsp chopped dill
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp black pepper
1/3 cup olive oil
4 strips smoked bacon
454 g large fresh shrimps, peeled and deveined, or frozen shrimp, thawed (don't use precooked type)
1 cup cherry tomatoes, halved
2 avocados, peeled and cubed
1/2 red onion, sliced
1 head Boston lettuce, washed and dried
1/2 cup crumbled goat cheese, or blue cheese (optional)
In a bowl, whisk together mustard, lemon juice, dill, sugar, salt and pepper. Whisk in olive oil until well combined. Set aside.
In a large skillet over medium-high heat, cook bacon, turning occasionally, until crispy — about 8 minutes. Use tongs to transfer bacon to a paper-towel-lined plate; let cool and crumble.
Drain all but 1 tbsp (15 mL) of the bacon fat from skillet and cook shrimp until golden and cooked through — about 2 minutes per side. Remove from skillet and let cool.
Arrange the shrimp in one section of a large platter. Do the same with the tomatoes, avocado, red onion, lettuce, crumbled bacon and cheese. Serve with dressing on the side.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners