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A little black dress and a cocktail party. A warm fire and a cold winter day. Some pairings just make sense, like this shrimp fajita salad with avocado cilantro dressing from Just Married by Caroline Chambers. The crunchy, flavor-packed salad and creamy, spicy dressing are great on their own, but together, they’re a magical combo.
Better yet, Chambers assures us it’s hard to mess up the dressing: “Use olive oil instead of yogurt to make this dressing dairy-free. Basil is a great substitute for the cilantro. Or use a mixture of cilantro, basil and parsley to make your own version of a green goddess dressing,” she says.
And if you’d rather eat a fajita for dinner, Chambers advises wrapping the salad in a tortilla and taking a big bite.
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