Thursday, April 23, 2009

Green Goddess Shrimp Salad

2/3 c. Green Goddess dressing (see recipe below)
1 ripe avocado, split, pitted, and peeled
1-1/2 lbs peeled, deveined cooked shrimp cut into 1/2" chunks
1 cucumber, peeled, seeded and cut into 3/4" chunks
1/2 celery stalk, stringed and diced
1 tsp lemon juice
1/2 tsp salt
black pepper to taste
1 head Bibb lettuce, trimmed and washed
1 lb cooked trimmed asparagus
2 plum tomatoes, roughly chopped

Whiz the dressing and the avocado in a food processor or blender until smooth.

In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, salt, pepper, and 5 tbl of the dressing mixture.

Arrange the lettuce on 6 plates. Arrange the asparagus, tomatoes and shrimp mixtureon top of the lettuce. Serve with the remaining dressing on the side.

6 servings

Green Goddess Dressing:
3 anchovy fillets, coarsely chopped
3/4 c. light mayonnaise
1/4 c. light sour cream
2 tbl chopped fresh chives
2 tbl chopped fresh parsley
3/4 tsp chopped fresh basil
1 tbl minced onion
1 tbl lemon juice
1/4 tsp salt
black pepper to taste

Whiz the ingredients in a food processor or blender until smooth. Makes 1-1/4 cups.

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