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
Yield: 4 servings (serving size: about 1 cup salad and 2 lettuce leaves)
3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped green onions
1 none diced peeled avocado
8 none red leaf lettuce leaves
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.