Recipe : Avocado-and-Shrimp Salad with Red Dressing

Ingredients

• 1 roasted red bell pepper, chopped 
• 1 shallot, minced 
• 1 garlic clove, minced 
• 1 teaspoon minced jalapeño 
• 3 tablespoons plain yogurt 
• 1 tablespoon apple cider vinegar 
• 1 teaspoon fresh lemon juice 
• 1/4 cup plus 1 tablespoon extra-virgin olive oil 
• Kosher salt 
• 1 head of lettuce, torn into large pieces 
• 1/4 cup cilantro leaves 
• 1 teaspoon fresh lime juice 
• 2 Hass avocados, cut into wedges 
• 1 pound cooked shrimp

Directions
Step 1 
Tangy red dressing instead of the classic green, using red bell peppers for color and flavor.

In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil. Season with salt.

Step 2 
In a large bowl, toss the lettuce with the cilantro leaves, lime juice and the remaining 1 tablespoon of olive oil; season with salt. Arrange the dressed lettuce, avocado wedges and shrimp on plates and drizzle with some of the dressing. Serve the remaining Red Goddess dressing on the side.

Recipe : Crab-Stuffed Avocados

Yield
Serves 4 (serving size: 1 filled avocado half)

Ingredients

• 1/2 cup canola mayonnaise 
• 1/4 cup fresh lemon juice 
• 3 tablespoons chopped fresh tarragon 
• 1/2 teaspoon black pepper 
• 12 ounces lump crabmeat, shell pieces removed 
• Cooking spray 
• 2 ripe avocados, halved and pitted

Directions
Step 1
Combine first 4 ingredients in a bowl; gently fold in crab.

Step 2
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place avocado halves, cut sides down, in pan; cook 2 minutes or until lightly browned.

Step 3
Place avocado halves, cut sides down, on a cutting board; cut a very small (1/16-inch) slice from the bottom of each half so that it stands flat. Turn over; spoon about 1/2 cup crab mixture into each avocado half.