Ingredients

• ½ avocado, peeled and pitted
• ¾ cup nonfat 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