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Shrimp and Veggie Salad w/Green Dressing

shrimp veggie salad green dressing
  • (1/2) avocado, peeled and pitted
  • (3/4 cup) nonfat buttermilk
  • (2 Tbsp.) fresh herbs (tarragon, sorrel, chives), chopped
  • (2 tsp.) tarragon vinegar, or white-wine vinegar
  • (1 tsp.) anchovy paste or 1 minced anchovy fillet
  • (8 cups) green leaf lettuce, cut into bite-size pieces
  • (12 oz.) cooked shrimp (21-25 per pound), peeled and deveined
  • (1/2) cucumber, sliced
  • (1 cup) cherry or grape tomatoes
  • (1 cup) canned chickpeas, rinsed
  • (1 cup) canned artichoke hearts, rinsed and chopped
  • (1/2 cup) celery, chopped

Shrimp and Veggie Salad w/Green Dressing

Shrimp, cucumber, grape tomatoes, chickpeas, artichoke hearts and celery in a green avocado and herb dressing.

Preparation Time
About 30 minutes
Cook Time
No cooking required


  1. 1Place avocado, buttermilk, herbs, vinegar and anchovy into a blender, puree until smooth.
  2. 2In a large bowl, combine remaining ingredients. Portion out, toss with dressing and serve.

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:
  • Calories 292
  • Total Fat 7 g
  • Total Carbohydrate 31 g
  • Protein 28 g
  • Cholesterol 134 mg
  • Sodium 790 mg
  • Fiber 9 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Shellfish

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Fish, Dairy, Shellfish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.