The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal.
Prep: 12 minutes
Oxmoor House APRIL 2009
1. Combine first 4 ingredients, stirring well with a whisk.
2. Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.
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