Shrimp Salad

1 ripe Hass avocado, split, seeded, and peeled

1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks

1 medium cucumber , peeled, seeded and cut into 3/4 inch chunks

1/2 celery stalk, peeled and diced

1 to 2 teaspoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

1 head Boston or Bibb lettuce , trimmed and washed

1 pound cooked trimmed asparagus

1 medium vine-ripened tomatoes, cored and cut into 12 wedges

1 tablespoon finely chopped fresh chives

GREEN GODDESS DRESSING

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped

3/4 cup prepared or homemade mayonnaise

1/4 cup sour cream

2 tablespoons thinly sliced fresh chives

2 tablespoons minced flat-leaf parsley

1-1/2 teaspoons minced fresh tarragon leaves

3/4 teaspoon finely chopped fresh basil

1 tablespoon minced shallots

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon kosher salt plus more

Freshly ground black pepper