Green Goddess Salad w/ Shrimp

 


Ingredients

  • ½ avocado, peeled and pitted

  • ¾ cup 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

  • 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.






SOURCE: eatingwell

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