Ingredients:

2 avocados

1/2 pound fresh lump crabmeat

1 dash hot pepper sauce

1/4 cup minced celery

Mayonnaise

Lemon juice to taste

Salt and pepper to taste

Shredded lettuce

4 hard cooked eggs, chopped

4 anchovy fillets

4 strips pimiento

1 lemon, cut in 4 wedges

1 tomato, cut in 4 wedges

Black olives

Parsley sprigs

Herbed Mayonnaise Dressing:

1 cup mayonnaise

1 dash tarragon

1 dash chervil

2 tablespoons chopped chives

2 tablespoons tomato puree

Directions:

Herbed Mayonnaise Dressing:

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. Salad: Cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, salt and pepper.

Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

Ingredients:

1 large can Alaskan salmon, skinless and boneless

8 ounces dry, small shell pasta

2 – 3 teaspoons garlic, finely minced

1/2 cup prepared basil pesto

1/2 cup high-quality light Italian salad dressing

1 zucchini, cut in 1/2-inch half-moon slices

1 pint cherry tomatoes, halved

1 small red onion, thinly sliced

3/4 cup frozen peas, defrosted

Salt and pepper, to taste

Directions:

Drain salmon and discard skin and bones. Cook the pasta according to package directions, drain well. Let cool slightly then toss with the garlic, pesto and dressing. Set aside. Meanwhile, put the zucchini in a covered microwavable container and cook on high for 2 minutes or until just tender and bright green. Toss the blanched zucchini, tomatoes, onion and peas into the pasta and stir to combine. Break the salmon into large chunks then gently fold in. Season to taste with salt and pepper. Serve immediately or chill before serving.

Serves 8.