A salad composed of a delicious mixture of fresh shrimp, cucumber, artichoke hearts and cherry tomatoes. It’s added with a special dressing recipe that brings a tangy flavor to the salad.

INGREDIENTS

1/2 avocado, peeled and pitted
3/4 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)
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

• Prepare dressing, combining avocado, buttermilk, herbs, vinegar and anchovy in a blender. Puree until smooth.
• Distribute the lettuce into 4 individual plates. Add the shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery over the greens then drizzle with dressing.