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, (21-25 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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