Shrimp and Avocado Salad with Dill Dressing

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  Shrimp(454g)
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  Mayonnaise, Regular(80g)
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  Greek Yogurt (2%)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(60g)
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  Dill, Fresh(30g)
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  Vinegar, Apple Cider(10g)
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  ¾ teaspoon sea salt
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  ½ teaspoon freshly cracked black pepper
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  Sugar, Granulated White(4g)
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  Lettuce, Romaine(1920g)
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  Cucumber
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  Egg, Whole, Large
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  Avocado
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  ¼ teaspoon sea salt
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  Flaky Salt, For Serving

Instructions

1. 1Fill a large pot with 1 inch of water and place a steamer basket inside, ensuring at least 2 inches clearance between basket and waterline. Cover and bring to a boil over high heat.
2. 2Once boiling, reduce heat to medium, add the raw shrimp to the basket, cover, and steam for 4–6 minutes until the shrimp are opaque and firm to the touch with no translucent centers.
3. 3While shrimp steam, fill a large bowl with ice water. Using a slotted spoon, transfer the cooked shrimp to the ice bath and let sit for 5 minutes to stop the cooking, then drain and pat dry with a clean kitchen towel.
4. 4Place the large eggs in a separate small pot, cover with cold water, bring to a boil over high heat, then remove from heat and let sit covered for 10–12 minutes until hard-boiled. Transfer to the ice bath from step 3, cool for 5 minutes, then peel and halve.
5. 5In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, fresh garlic (minced), fresh dill, apple cider vinegar, granulated sugar, salt, and pepper until smooth and fully combined.
6. 6Divide the romaine lettuce evenly among 4 airtight containers while the shrimp are still warm, then top each with equal portions of cucumber (sliced), halved hard-boiled eggs, avocado (sliced), and the cooled shrimp.
7. 7Divide the dill dressing evenly among the 4 containers, pouring it over each salad.
8. 8Seal containers and refrigerate until ready to eat, up to 3 days.