Ingredients

• 1/2 avocado, peeled and pitted
• 3/4 cup nonfat buttermilk
• 2 tablespoon 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)
• 1/2 cucumber, sliced
• 1 cup cherry or grape tomatoes
• 1 cup canned chickpeas, rinsed
• 1 cup rinsed and chopped canned artichoke hearts
• 1/2 cup chopped celery

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Cooking Directions

Step 1

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

Step 2

Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.