Categories: Salads

Ingredients

• 1/2 avocado, peeled and pitted
• 3/4 cup nonfat buttermilk
• 2 tablespoons chopped fresh herbs, such as tarragon, and chives
• 2 teaspoons white-wine vinegar
• 1 teaspoon minced anchovy fillet
• 8 cups bite-size pieces green leaf lettuce
• 12 ounces peeled and deveined cooked shrimp (Large Shrimp)
• 1/2 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 cup canned chickpeas, rinsed
• 1 cup rinsed and chopped canned artichoke hearts
• 1/2 cup chopped celery

Directions

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

2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery.

3. Drizzle the dressing over the salads.

4. Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.

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