Green Goddess Salad

Ingredients

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Chives

  Raw

  2 tbsp chopped or 6g

• White Wine Vinegar

  Cervasi

  ⅔ tbsp or 66g

• Lettuce

  Iceberg (includes crisphead types), raw

  8 cup, chopped (1/2" pieces, loosely packe or 456g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  1 can or 398g

• Celery

  Raw

  ½ cup chopped or 51g

Directions

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.
3. (source: https://www.eatingwell.com/recipe/252138/green-goddess-salad/)
4. Nutrition Facts Per Serving: 262 calories; protein 22g; carbohydrates 31.1g; dietary fiber 8.9g; sugars 5.1g; fat 6.4g; saturated fat 0.9g; cholesterol 111.7mg; vitamin a iu 4599.2IU; vitamin c 24.7mg; folate 175.8mcg; calcium 135.5mg; iron 2.7mg; magnesium 69.7mg; potassium 793.4mg; sodium 1145.5mg; thiamin 0.1mg.