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
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.