Creamy Lemon Dill Shrimp Salad

1 kg of medium shrimp, boiled, peeled and peeled
1 cup celery, diced
1 cup diced red onion
1 pint cherry tomatoes
2 cups English cucumber, diced
6 cups of romaine lettuce, chopped


3/4 cup mayonnaise (purchased homemade or compatible with Whole30 store)
1/4 cup almond milk
2 tablespoons lemon juice
1/3 cup fresh dill, chopped
1/2 teaspoon garlic powder
1/4 teaspoon paprika
3/4 teaspoon sea salt
1/4 teaspoon black pepper


COMBINE all the dressing ingredients in a small mixing bowl and stir until well combined.
Pour 1/4 cup of dressing into the bottom of 4 (square size) jars for masons.
LAYER 1/4 cup celery, 1/4 cup red onion, a handful of cherry tomatoes, 1/2 cup cucumber and 6-7 shrimp in each jar. Fill the jars to the top with romaine lettuce, packing it tightly.
COVER the jars and store in the refrigerator for up to 4 days.