Green Goddess Salad



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

INGREDIENTS
  • 1/2 avocado, peeled and pitted
  • 3/4 cup nonfat buttermilk
  • 2 tablespoons chopped fresh herbs, such as tarragon, sorrel

  • 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)
  • 1/2 cucumber, sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup rinsed and chopped canned artichoke hearts
  • 1/2 cup chopped celery

    • Preparation
    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.


    Per serving: 262 calories; 6 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 31 g carbohydrates; 22 g protein; 9 g fiber; 1146 mg sodium; 793 mg potassium.

    Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (45% dv), Folate (4















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