16largeshrimppeeled and deveined, cooked and chilled
5slicesbaconcooked and chopped
4eggshard-boiled and sliced
1mediumred bell pepperde-seeded, de-ribbed and chopped
Dressing
2largeavocadospitted, peeled and sliced
1/3cupcoconut cream
1/2cupextra virgin olive oil
1/4cupcider vinegar
3tablespoonsDijon mustard
1mediumlemonjuiced
1/2teaspoongarlic powder
1teaspoonsea salt
1/2teaspoonhot sauce
Instructions
In a large serving bowl, toss together arugula and kale; place chopped cucumber on top, in one section then do the same with the peaches, shrimp, bacon, eggs and bell pepper.
Set the bowl aside.
In a medium bowl, smash together remaining ingredients (avocados through hot sauce) until smooth; drizzle this mixture over the salad and serve.
Notes
DO-AHEAD TIP: Prepare shrimp, bacon and eggsSERVING SUGGESTION: Add stir-fried yellow squash and snow peas tossed in a little coconut oil and chopped flat leaf parsley.