Avocado And Crab Salad With Baby Greens

Serves 4
Recipe By: Jeanne Kelley
Published in: Blue Eggs and Yellow Tomatoes

Dressing
2 tablespoon lemon juice
2 tablespoon shallot -- minced
2 teaspoon tarragon -- freshly minced
1 1/2 teaspoon Dijon mustard
1 small clove garlic -- pressed
1/4 cup extra virgin olive oil -- best quality
Salad
2 avocados -- halved and peeled
4 cup baby lettuce greens -- assorted
4 ounce Dungeness crabmeat


To make the dressing: Whisk the lemon juice, shallot, tarragon,
mustard, and garlic together in a small bowl. Whisk in the olive oil
and season with salt and pepper to taste.

To make the salad; Cut the avocado halves into slices and fan them on
4 plates. Toss the greens with 2 tablespoons of the dressing in a
medium sized bowl. Toss the crab with 1 tablespoon of the dressing in
a small bowl.

Divide the lettuce evenly amoung the plates. Top with the crab, and
drizzle the remaining dressing over the avocado slices and salad and
serve.

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