I adore the fresh, herby flavors of green goddess dressing. The crisp greens and cucumber give it a nice crunch, and the shrimp is the perfect protein for this light salad. 
 
I enjoy making it for both lunch and dinner. It pairs well with a dry chardonnay. 
 
Yield 2 servings
 
¼ cup finely chopped chives
¼ cup avocado mayonnaise
¼ cup tarragon
¼ cup whole-milk Greek yogurt
½ lemon zested
½ lemon juiced
2 Tbsp olive oil, plus more for drizzling
Salt and pepper
8 Shrimp
¼ cup sun-dried tomatoes, sliced
½ cup English cucumbers, seeds removed and cut into small dice
4 cups mixed lettuces
 
Add chives, mayonnaise, tarragon, yogurt, lemon zest, lemon juice, and 2 Tbsp olive oil in a food processor or blender. Blend until smooth and season with salt and pepper to taste. 
 
In a large pot of boiling water, cook the shrimp. Once the shrimp turn pink and are cooked through, remove them from the water and let them cool in the refrigerator until ready to use. 
 
In a large bowl, add the lettuce, sun-dried tomatoes, and cucumber. Toss the salad with half of the dressing. Add additional dressing if needed. Season with salt and pepper to taste. Add the shrimp on top and serve. 
 
Just Salt It, and enjoy!