Prepare a variety of dishes every day and stay slim with I SEE FAT PEOPLE

INGRIDIENTS:

• 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

INSTRUCTION:

• Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
  Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.