Instructions
Dressing
Slice avocado in half and remove the pit. Scoop out of its skin and place in a blender. Add the remaining ingredients to the blender and blend until smooth.
Salad
Assemble salad by dividing lettuce among 4 large plates and top with cucumber, tomatoes, chickpeas, artichoke hearts, celery and cooked shrimp, evenly divided among the 4 plates. Drizzle dressing over the salad and serve immediately. Store leftover dressing in the refrigerator for up to 3 days.
Note: To reduce the sodium in this recipe, choose fresh shrimp that has not been soaked in a sodium solution, or use fresh chicken.