Active time: 30 minutes/ Makes 4 servings
1/2 avocado, peeled and pitted
3/4 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 cupos bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp (21-25 per pound)
1/2 cucumber, sliced
1 cup canned chickpeas, rinsed
1cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.
That's it this is a great recipe for Diabetics. Hope u enjoy!
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