Ingredients

• 1/2 avocado, peeled and pitted
• 2/4 cup buttermilk
• 2 tbsp chopped tarragon
• 2 tbsp chopped chives
• 2 tsp white wine vinegar
• 2 tsp anchovy paste
• 8 cups lettuce
• 1 lb shrimp
• 1/2 cup cucumber, sliced
• 1 cup tomatoes
• 1 cup canned chickpeas, rinsed
• 1 cup rinsed and chopped artichokes
• 1/2 cup chopped celery

Directions

1. Puree avocado, buttermilk, herbs, vinegar and anchovy in blender

2. Divide lettuce. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery

Email to a friend | Print this recipe | Back