Ingredients
- ½ avocado, peeled and pitted
- ¾ cup nonfat buttermilk
- 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
- 2 teaspoons tarragon vinegar, or white-wine vinegar
- 1 teaspoon anchovy paste, or minced anchovy fillet
- 8 cups bite-size pieces green leaf lettuce
- 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
- ½ cucumber, sliced
- 1 cup cherry or grape tomatoes
- 1 cup canned chickpeas, rinsed
- 1 cup rinsed and chopped canned artichoke hearts
- ½ cup chopped celery
Directions
- Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
- Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads. (Eatingwell)
