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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 avocado, peeled and pitted
1/2 cup buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel, and/or chives
2 tablespoons lemon juice
2-3 anchovy fillets
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp (21-25 per pound)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes, halved
1 cup canned chickpeas, rinsed
1 cup canned artichoke hearts, rinsed, dried, and quartered
1/2 cup chopped celery
Puree the avocado, buttermilk, herbs, vinegar, and anchovies in a blender until smooth.
Divide the lettuce among 4 plates. Top with the shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery. Drizzle the dressing over the salads. Serves 2 as a main dish; 4 as a side dish.
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GREEN GODDESS SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 avocado, peeled and pitted
1/2 cup buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel, and/or chives
2 tablespoons lemon juice
2-3 anchovy fillets
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp (21-25 per pound)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes, halved
1 cup canned chickpeas, rinsed
1 cup canned artichoke hearts, rinsed, dried, and quartered
1/2 cup chopped celery
Puree the avocado, buttermilk, herbs, vinegar, and anchovies in a blender until smooth.
Divide the lettuce among 4 plates. Top with the shrimp, cucumber, tomatoes, chickpeas, artichoke hearts, and celery. Drizzle the dressing over the salads. Serves 2 as a main dish; 4 as a side dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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