Ingredients
- 1/2 avocado, peeled and pitted
- 2/4 cup buttermilk
- 2 tbsp chopped tarragon
- 2 tbsp chopped chives
- 2 tsp white wine vinegar
- 2 tsp anchovy paste
- 8 cups lettuce
- 1 lb shrimp
- 1/2 cup cucumber, sliced
- 1 cup tomatoes
- 1 cup canned chickpeas, rinsed
- 1 cup rinsed and chopped artichokes
- 1/2 cup chopped celery
Directions
-
Puree avocado, buttermilk, herbs, vinegar and anchovy in blender
-
Divide lettuce. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery