Green Goddess Salad

6 Reviews
From the EatingWell Kitchen

This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 cups bite-size pieces green leaf lettuce
  • 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
  • 1/2 cucumber, sliced
  • 1 cup cherry or grape tomatoes
  • 1 cup canned chickpeas, rinsed
  • 1 cup rinsed and chopped canned artichoke hearts
  • 1/2 cup chopped celery

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
  • Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Per serving: 262 calories; 6 g fat(1 g sat); 9 g fiber; 31 g carbohydrates; 22 g protein; 176 mcg folate; 112 mg cholesterol; 5 g sugars; 0 g added sugars; 4599 IU vitamin A; 25 mg vitamin C; 135 mg calcium; 3 mg iron; 1146 mg sodium; 793 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 3 lean meat

Reviews 6

July 11, 2013
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By: honeysucklerose
disappointed I was really looking forward to this salad, but was very disappointed. Overall, very flavorless. Next time I'll use spicier shrimp and a different dressing altogether. Pros: variety of ingredients Cons: very bland
January 04, 2013
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By: Fajah
Hung Jury on repeat performance with this salad I made this for my mom and sister for lunch and it was definitely mix reviews. My sister didn't like the vinegar in the dressing which she said was way to vinegary and my mom was not a fan of the artichokes. I loved it so it may be a hung jury to repeat this one, at least for when we all have lunch together! Pros: Easy to make Cons: Vinegar too strong
May 05, 2012
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By: EatingWell User
Fresh! Loved the salad but next time will definitely use scampi seasoning or lemon pepper on the shrimp. Pros: Fresh ingredients and so low calorie. Cons: Need a bit more zip!
August 04, 2011
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By: smg2772
Wonderful Salad This is a wonderful salad. I did replace capers for the anchovy paste. I also chopped everything but the lettuce and tossed it with the dressing to make it easier to take on a picnic. Then I served the salad on a bed of lettuce. Yumm! Pros: The dressing is awesome! Cons: I do not care for the anchovy paste.
June 12, 2010
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By: EatingWell User
awesome salad great combination of ingredients.the dressing perfect and creamy.love it.
June 07, 2010
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By: EatingWell User
The anchovy paste is definitely an acquired taste but still good. I used scampi seasoning on the shrimp and it was excellent.