This gorgeous green goddess salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade dressing.
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 1/2 avocado, 3/4 cup buttermilk, 2 tablespoons herbs, 2 teaspoons vinegar and 1 teaspoon anchovy in a blender until smooth.
Divide 8 cups lettuce among 4 plates. Top with 12 ounces shrimp, 1/2 cucumber, 1 cup tomatoes, 1 cup chickpeas, 1 cup artichoke hearts and 1/2 cup celery. Drizzle the dressing over the salads.
