Seafood Cavatappi With California Avocado & Roasted Tomatoes

Serves: 6


16 oz. multi-color cherry or grape tomatoes
8 oz. artichoke heart quarters, thawed if frozen
2 Tbsp. avocado or olive oil
1/2 tsp. Red pepper flakes
2 cloves garlic, minced
2 cups uncooked cavatappi pasta
2 ripe, Fresh California Avocados*, peeled and seeded
1/4 cup fresh lemon juice, preferably Meyer
As needed Sea salt, to taste
8 oz. chopped cooked King crab, warm
4 oz. wild Pacific salmon, grilled or broiled, cut in chunks
1 tsp. chopped fresh thyme

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit