Prep the Seafood

If the shrimp is frozen, thaw according to the package directions

If the shrimp has tails or shells on, you need to remove these

If your shrimp are large, coarsely chop them

If you're using canned crab meat, drain it

If the crab meat pieces are large, coarsely chop them

Prep the Vegetables

Chop the lettuce

Coarsely chop the tomato

Slice the green onions, including the green and white parts

Peel the avocado

Coarsely chop the avocado

Hard Boil the Eggs

Carefully place the eggs in the bottom of the pot

Cover the eggs with cold water

Bring the pot to a boil over medium-high heat

Remove the pot from the heat

Cover the pot

Set aside for ten minutes

Move the pot to the sink

Run cold water into the pot until the cold water entirely replaces the hot water

Allow the eggs to stand for at least five minutes

Peel the eggs

Slice the eggs as thinly as you can (I use an egg slicer mostly because I have one)

Assemble the Salad

NOTE: The trick to making this salad is arranging the ingredients in strips over the lettuce

Put the lettuce into the serving dish in one even layer

Place half the avocado pieces over the lettuce in a single strip about two inches wide

Place half the tomatoes over the lettuce in a single strip next to the avocado

Place half the shrimp pieces over the lettuce in a single strip next

Place half the green onions in a single strip next

Place half the crab pieces in a single strip next

Now repeat the strips (avocado, tomatoes, shrimp, green onions, and crab)

Sprinkle the blue cheese crumbles evenly over the entire salad

Sprinkle the croutons evenly over the the entire salad

Serve with the dressing on the side