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Green Goddess Salad

30 m


  • 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.