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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 to 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
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