Shrimp Salad with Creamy Dressing


Serves: 4


1/2 avocado (peeled and pitted)

3/4 Cup buttermilk (nonfat)

2 Tbsp. chopped herbs (Tarragon, sorrel and/or chives)

2 Tsp. white vinegar

1 Tsp. anchovy paste

8 Cups green leaf lettuce (bite size)

12 ounces shrimp (cooked, peeled, and deveined)

1/2 cucumber (sliced)

1 cup cherry or grape tomatoes

1 cup chickpeas (canned and rinsed)

1 cup artichoke hearts (rinsed and chopped)

1/2 cup celery (chopped)



1. In a blender add avocado, buttermilk, herbs, vinegar and anchovy. Blend until smooth.

2. On a plate lay down lettuce then add shrimp, cucumber, tomatoes, chickpeas, artichoke and celery.

3. Add dressing over salad.


Nutrition 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.