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