Green Goddess Salad

This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is traditionally made with mayonnaise, sour cream and fresh green herbs. This version is beautifully green and creamy with avocado, which is loaded with good-for-you fats. Buttermilk and a dash of rice vinegar add tang.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• ½ ripe avocado
• 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)
• 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

Directions

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

© Dotdash Meredith. All rights reserved. Used with permission.