Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.
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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
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
How to Make It
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.
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.
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